Carrot bun - dough
200853
•
85 Net weight/volume
Distinguish yourself from your competitors with this Carrot bun - dough By using raw dough you only have to focus on the creative part; shaping the dough into exactly the products and sizes for your business needs.
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Vegetarian
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Vegan
| Allergens |
|---|
| Wheat |
| Cereals containing gluten |
| May contain traces of |
|---|
| Does Not Contain Declaration Obligatory Allergens |
| per 100 g | |
|---|---|
| Energy, kJ | 258 kcal |
| Energy, kJ | 1087 kJ |
| Fat | 4.8 g |
| Fat of which is saturated acids | 0.6 g |
| Carbohydrate | 43 g |
| Carbohydrate of which sugar | 2.2 g |
| Fibre | 3.2 g |
| Protein | 9.0 g |
| Salt | 0.93 g |
WHEAT flour, water, carrots 10%, sunflower seeds, yeast, rapeseed oil, WHEAT gluten, sugar, iodised salt, carrot concentrate, stabilisers (E412), emulsifier (vegetable E472e), dextrose, dried sour dough (WHEAT flour, sour dough culture), WHEAT malt flour, flour treatment agent (E300, xylanase (WHEAT), amylase (WHEAT)).
At -18°C or colder. Do not re-freeze after defrosting.
Ensure the products are covered with plastic. Defrost for 120-180 minutes at room temperature or overnight in the fridge. Once defrosted, keep the products covered and let them rise for approx. 60 minutes at 35°C 75% RH or place in a warm area until trip
| Shelf life | 273 |
| Country of origin | Denmark |
| Manufacturer | Denmark |
| GTIN | 05701014069117 |
