Longbread wholegrain
201738
•
460 Net weight/volume
Long wholegrain bread for sandwichmaking
| Allergens |
|---|
| Soybean |
| Oats |
| Barley |
| Rye |
| Wheat |
| Cereals containing gluten |
| May contain traces of |
|---|
| Eggs |
| Milk |
| Nut (Almond) |
| Nut (Hazelnut) |
| Nuts |
| Sesame seeds |
| Walnut |
| per 100 g | |
|---|---|
| Energy, kJ | 234 kcal |
| Energy, kJ | 987 kJ |
| Fat | 3.0 g |
| Fat of which is saturated acids | 0.5 g |
| Carbohydrate | 39 g |
| Carbohydrate of which sugar | 0.9 g |
| Fibre | 5.4 g |
| Protein | 10 g |
| Salt | 0.92 g |
water, whole WHEAT flour 33%, WHEAT flour, OAT flakes 5%, WHEAT gluten, linseed 2%, sourdough 2% (dried, fermented durum WHEAT flour), RYE flour 2%, iodised salt, olive oil 0.5%, BARLEY malt extract, yeast, SOYA flour, roasted WHEAT malt flour, flour treatment agent (E300). May contain traces of egg, milk, almond, walnuts, hazelnuts, sesame seeds.
At -18°C or colder. Do not re-freeze after defrosting.
Thaw on a baking sheet at room temperature for approx. 1 hour or in a plastic bag overnight in the fridge. The products are then ready for serving. Can be warmed at 190°C in a convection oven as needed.
| Shelf life | 365 |
| Country of origin | Poland |
| Manufacturer | Poland |
| GTIN | 07020712018721 |
