Raw dough wholegrain portion bread
85 Net weight/volume
Raw dough portion bread baked with wholegrain wheat flour and sourdough.
IngredientsWater, wholegrain WHEAT flour (33,1%), WHEAT flour, WHEAT sourdough (WHEAT flour, water), WHEAT gluten, yeast, salt, malted WHEAT flour, anti-caking agent (E170), emulsifier (E472e), sugar, flour treatment agent (E300), enzyme (amylase, lipase, xylanase).
- Cereals containing gluten
May contain traces of
- Sesame seeds
Storage & handling
Defrost overnight in refrigerating room (+4°C) or for 1 hour in room temperature. Place the bread in proofing cabin for 45-60 minutes (+35-37 °C, appr. 70 % moisture). Preheat oven to 220°C. Put the bread in the oven and steam for a few seconds. Lower the
|Country of origin||Norway|
|per 100 g|
|Energy, kJ||227 kcal|
|Energy, kJ||856 kJ|
|Fat of which is saturated acids||0.3 g|
|Carbohydrate of which sugar||1 g|