1140x400-5820469 Japansk melkebolle
Art no201168

Japanese milk bun

40 Net weight/volume

Raw dough. Japanese milk bun baked with butter milk powder


Wheat flour, water, rapeseed oil, buttermilk, wheat gluten,, salt, yeast, sugar, flour treatment agent (E300), emusifier (vegetable E472e, E471), lactic acid culture, enzyme (amylase, xylanase, hemicellulase). May contain traces og soy, almond and sesame.


Allergens contains
  • Milk
  • Cereals containing gluten
May contain traces of
  • Sesame seeds
  • Almond
  • Soybean

Storage & handling

-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.

Manufacturer Norway
Shelf life 270


per 100 g
Energy, kJ 248 kcal
Energy, kJ 1038 kJ
Fat 4.5 g
Fat of which is saturated acids 0.7 g
Carbohydrate 40.8 g
Carbohydrate of which sugar 3.5 g
Fibre 2.3 g
Protein 9.2 g
Salt 1.1 g
400x340-5820469 Japansk Melkebolle
BS_0-25_black BAKT I NORGE
Ideal for
Lunch In between meals Dinner