Round portionbread with tomatoes and black olives.
Baking information: Thaw & Bake
Thaw in room temperature for 20-25 min. Bake in 200˚C for 4-5 minutes. Little steam can be used in the beginning of baking.
Storage at -18°C or colder.
|Weight / piece||100 g|
|Pieces / carton||48|
|Cartons / pallet||20|
|Shelf life||Frozen: 365 days After baking: 24 hours|
|Country of origin||EE|
WHEAT flour, water, olive 3%, RYE flour, dried tomato 2%, dried durum WHEAT sourdough, salt, olive oil, malt extract (BARLEY), WHEAT GLUTEN, yeast, flour treatment agent (E300), basil, stabilizer (E579). May contains traces of walnuts.
Gluten wheatMay contain trace of:
Nutrition information pr. 100 g.
|- of which saturates||0.3 g|
|- of which sugars||0.8 g|