Japanese milk bun
40 Net weight/volume
201168
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40 Net weight/volume
Raw dough. Japanese milk bun baked with butter milk powder
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Bread scale 0-25%
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Baked in Norway
| Allergens |
|---|
| Milk |
| Wheat |
| May contain traces of |
|---|
| Sesame seeds |
| Nut (Almond) |
| Soybean |
| per 100 g | |
|---|---|
| Energy, kJ | 248 kcal |
| Energy, kJ | 1075 kJ |
| Fat | 5.6 g |
| Fat of which is saturated acids | 0.7 g |
| Carbohydrate | 42 g |
| Carbohydrate of which sugar | 3.3 g |
| Fibre | 3.2 g |
| Protein | 8.3 g |
| Salt | 1.2 g |
WHEAT flour, water, rapeseed oil, whey (MIlK), salt, yeast, sugar, WHEAT GLUTEN, flour treatment agent (E300), emusifier (vegetable E472e, E471), enzyme (amylase, xylanase, hemicellulase).
-18°C or colder.
Defrost on tray covered with plastic overnight in the refrigerator. The buns must be proofed at 37°C in 40-45 minutes. Bake at approx. 180°C for 7-9 minutes.
| Shelf life | 270 |
| Country of origin | Norway |
| Manufacturer | Norway |
| GTIN | 07020712021653 |
