The Softgrain Rye Bread is baked with rye flour, bolted rye flour, rye kernels and sunflower and flax seeds. The bread is sprinkled with rye flakes.
Baking information: Thaw & Bake
Thaw the products covered with plastic or in a plastic bag for min. 3-6 hours at room temperature or overnight in the fridge. Bake for 25 minutes at 160°C (air oven). Shelf life before baking (Covered): Max. 2 days in the fridge, or 1 day at room temperature.
Storage
At -18°C or colder. Do not re-freeze after defrosting.
| Carton EAN | 5701014054496 |
| Weight / piece | 900 g |
| Pieces / carton | 8 |
| Cartons / pallet | 24 |
| Shelf life | 12 month |
| Country of origin | DK |
Ingredients
Sifted rye flour 27%, water, sourdough 19% (water, wholegrain rye flour 8%, barley malt flour, sourdough culture), rye kernels 12%, breadcrumbs (ingredients as in this bread, granulated barley kernels), wholegrain rye flour 5%, sunflower seeds 3.5%, linseeds 3.5%, iodine salt, barley malt extract, syrup, dried sour dough (wholemeal rye flour 0.5%, sour dough culture), yeast, barley malt flour, wheat flour, flour treatment agent (E300).
Allergens
ContainsGluten
Nutrition information pr. 100 g.
| Energy | 930 kJ |
| Kcal | 221 kcal |
| Fat | 4.5 g |
| - of which saturates | 0.6 g |
| Carbohydrate | 36 g |
| - of which sugars | 2 g |
| Fibre | 6.6 g |
| Protein | 5.8 g |
| Salt | 1.1 g |
