Carrot loaf - dough

80320 • 675 Net weight/volume

Carrot Loaf Dough is one of our particularly popular doughs because it has a sweet taste of carrot and sunflower seeds that acts as a contrast to its sourdough. The bread can be used for classic white bread, but also for rustic carrot buns for which the dough is chopped up and mixed with beaten egg and placed in ‘handfuls’ on a baking tray.

Case Pack	12
Net Wt	8100

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, acidity regulator (E270), 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 approx. 180 minutes at room temperature or overnight in the fridge. Once defrosted, keep the products covered and let them rise for approx. 45-60 minutes at 35°C 75% RH or place in a warm area unt

Shelf life