Bun with rye flour and reduced sugar content.
Baking information: Thaw & Bake
Thaw one unopened bag (pillow pack) at 18ºC-30ºC for 12-18 hours. All moisture inside of package must be reabsorbed by the product before opening. Bake 1,5 min at 200°C or Grill 60s at 230°C. Other equipment needs individually regulations of baking or toasting time.
Storage in temp. -18ºC or less. Do not refreeze after defrosting. After defrosting keep in close package in temperature below 25ºC. After thawing buns keeps freshness for 4 days.
|Pieces / carton||24|
|Pieces / bag||12|
|Bags / carton||2|
|Cartons / pallet||72|
|Shelf life||12 months|
|Country of origin||PL|
Wheat flour (54%), water, wholemeal rye flour (6%), wheat bran, sugar, yeast, rye sourdough (1%), rapeseed oil, barley malt extract, rye malt (0.4%), salt, agent flour treatment: E300
GlutenMay contain trace of:
Gluten Soya Sesame seeds
Nutrition information pr. 100 g.
|- of which saturates||0.6 g|
|- of which sugars||6.4 g|