Tinbaked loaf
80408
•
600 Net weight/volume
The Tin-baked Loaf is a traditional light bread with a moist and firm crumb texture. The crust is crisp and delicious. The Tin-baked Loaf can be eaten for any meal with any kind of topping.
| Allergens |
|---|
| Milk |
| Barley |
| Rye |
| Wheat |
| Cereals containing gluten |
| May contain traces of |
|---|
| Does Not Contain Declaration Obligatory Allergens |
| per 100 g | |
|---|---|
| Energy, kJ | 249 kcal |
| Energy, kJ | 1052 kJ |
| Fat | 2.2 g |
| Fat of which is saturated acids | 1.1 g |
| Carbohydrate | 46 g |
| Carbohydrate of which sugar | 4.3 g |
| Fibre | 4.2 g |
| Protein | 9.1 g |
| Salt | 1.1 g |
WHEAT flour 54%, water, sifted RYE flour 7%, whole grain WHEAT flour 3%, whole MILK powder 2.5%, WHEAT gluten, yeast, iodized salt, sugar, vinegar, emulsifier (vegetable E471, vegetable E472e), WHEAT malt flour, flour treatment agent (E300), enzymes (WHEAT), BARLEY malt flour.
At -18° or colder. Do not re-freeze after defrosting.
Thaw the product covered with plastic or in plastic bag in min. 3-6 hours at room temperature or overnight in the fridge. Bake for 11 minutes in hot air oven at 190°C. Shelf life before baking (Covered): Max. 2 days in the fridge, or 1 day at room tempera
| Shelf life | 365 |
| Country of origin | Denmark |
| Manufacturer | Denmark |
| GTIN | 05701536804081 |
