Japanese milk bun
40 Net weight/volume
Raw dough. Japanese milk bun baked with butter milk powder
IngredientsWheat 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.
- Cereals containing gluten
May contain traces of
- Sesame seeds
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.
|per 100 g|
|Energy, kJ||248 kcal|
|Energy, kJ||1038 kJ|
|Fat of which is saturated acids||0.7 g|
|Carbohydrate of which sugar||3.5 g|