Ryebread - dough
8097
•
1000 Net weight/volume
Unbaked deep frozen bread
-
Keyhole
-
Wholegrain
-
Vegan
-
Vegetarian
-
Labels
| Allergens |
|---|
| Barley |
| Cereals containing gluten |
| Rye |
| Wheat |
| May contain traces of |
|---|
| Does Not Contain Declaration Obligatory Allergens |
| per 100 g | |
|---|---|
| Energy, kJ | 211 kcal |
| Energy, kJ | 893 kJ |
| Fat | 1.3 g |
| Fat of which is saturated acids | 0.3 g |
| Carbohydrate | 38 g |
| Carbohydrate of which sugar | 2.0 g |
| Fibre | 7.4 g |
| Protein | 8.2 g |
| Salt | 1.0 g |
Water, RYE kernels 18%, wholegrain RYE flour 18%, WHEAT flour, sifted RYE flour 8%, WHEAT gluten, yeast, dried sour dough (WHEAT flour, sour dough culture), iodised salt, sugar, BARLEY malt extract, stabiliser (E412), dextrose, emulsifier (vegetable E472e), WHEAT malt flour, flour treatment agent (E300, xylanase (WHEAT), amylase (WHEAT)), BARLEY malt flour.
At -18°C or colder. Do not re-freeze after defrosting.
Ensure the products are covered with plastic. Defrost for approx. 240 minutes at room temperature or overnight in the fridge. Once defrosted, keep the products covered and let them rise for approx. 45-60 minutes at 35°C 75% RH or place in a warm area unt
| Shelf life | 273 |
| Country of origin | Denmark |
| Manufacturer | Denmark |
| GTIN | 05701536265097 |
