Loaf sunflower seeds and wholegrain
700 Net weight/volume
Stoneovenbaked loaf baked with sourdough of wheat an sunflower seeds.
IngredientsWater, WHEAT flour, wholegrain WHEAT flour (17,2%), wholegrain RYE flour (13,7%), sunflower seeds (9,7%), WHEAT sourdough, WHEAT gluten, salt, roasted malted BARLEY flour, yeast, dried WHEAT sourdough, emulsifier (E471, E472e), malted WHEAT flour, flour treatment agent (E300).
- Cereals containing gluten
May contain traces of
- Sesame seeds
Storage & handling
-18°C or colder.
Thaw the bread. Bake in 230°C, 4-6 minutes.
|Shelf life (months)||365|
|per 100 g|
|Energy, kJ||260 kcal|
|Energy, kJ||1071 kJ|
|Fat of which is saturated acids||1 g|
|Carbohydrate of which sugar||1.2 g|
Breakfast Lunch Dinner In between meals