Tinbaked wholegrain bread
201308
•
750 Net weight/volume
Wholegrain bread with flour on top
| Allergens |
|---|
| Oats |
| Rye |
| Wheat |
| May contain traces of |
|---|
| Sesame seeds |
| Nut (Almond) |
| Milk |
| Soybean |
| per 100 g | |
|---|---|
| Energy, kJ | 255 kcal |
| Energy, kJ | 1065 kJ |
| Fat | 3.6 g |
| Fat of which is saturated acids | 0.5 g |
| Carbohydrate | 43 g |
| Carbohydrate of which sugar | 0.5 g |
| Fibre | 6.8 g |
| Protein | 8.8 g |
| Salt | 0.95 g |
Wholegrain WHEAT flour (33,4%), water, WHEAT flour, sourdough (WHEAT flour, water), RYE flour (3,8%), OAT (3,5%), rapeseed oil, salt, yeast, malted roasted WHEAT flour, flour treatment agent (E300), enzyme (WHEAT).
-18°C or colder
Thaw the bread. Bake in 230°C for 4-6 minutes.
| Shelf life | 456 |
| Country of origin | Norway |
| Manufacturer | Norway |
