Sunflower Rye Bread, sliced
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Keyhole
-
Wholegrain
-
Vegetarian
-
Vegan
| Allergens |
|---|
| Cereals containing gluten |
| Barley |
| Rye |
| Wheat |
| May contain traces of |
|---|
| Does Not Contain Declaration Obligatory Allergens |
| per 100 g | |
|---|---|
| Energy, kJ | 320 kcal |
| Energy, kJ | 962 kJ |
| Fat | 6.7 g |
| Fat of which is saturated acids | 0.8 g |
| Carbohydrate | 31 g |
| Carbohydrate of which sugar | 2 g |
| Fibre | 9.2 g |
| Protein | 6.7 g |
| Salt | 1.2 g |
Water, RYE kernels 22%, RYE sourdough 15% (water, wholemeal RYE flour 7%, BARLEY malt flour, sourdough culture), wholemeal RYE flour 15%, sifted RYE flour 7%, sunflower seeds 6.5%, flaxseed, BARLEY malt extract, salt with added iodine, vinegar, yeast, rapeseed oil, BARLEY malt flour, dried rye sourdough (wholemeal RYE flour 0.5%, sourdough culture).
At -18° or colder. Do not re-freeze after defrosting.
The product should be thawed in the bag for at least 1/2 day. Bake for 40 minutes at 100°C directly in the bag with clips. Allow the bread to cool completely before removing the clips and opening the bag. NOTE: Be aware that the bag does NOT tolerate baking at more than the recommended 100°C. Shelf life before baking (covered): Max. 2 days in the refrigerator or 1 day at room temperature.
| Shelf life | 365 |
| Country of origin | Denmark |
| Manufacturer | Denmark |
| GTIN | 05701014076320 |
