The dough rises once, is separated into dough balls and left to rise again before being baked. This is what gives it a very light and open texture. Please use New Code 13445ALT.
Allergens - For allergens, including cereals containing gluten, see ingredients in CAPITALS. May contain traces of soya and sesame seeds. Ingredients - WHEAT flour, water, RYE sourdough (water, RYE flour), rapeseed oil, yeast, iodised salt, RYE flour, malted WHEAT flour, malted BARLEY flour, acidity regulators E330, E270 and E260, emulsifier E472e, flour treatment agent E300.
Preparation Guidelines - Method I: Defrost 60 min. at room temperature, bake 10-12 min. at 190-200 °C; in the baking begining supply steam appr. 5-8 sec. Method II: Preheat oven to 220°C. At the beginning of the baking process treat with steam. Bake 10-12 min. at 190-200 °C; in t Shelf Life - 48h
Nutritional Values - per 100g Energy (kJ) - 1126 Energy (kcal) - 266 Total Fat (g) - 3.9 Saturated (g) - 0.4 Available Carbohydrate (g) - 50 Sugar (g) - 0.5 Dietary Fibre (g) - 2.4 Protein (g) - 6.6 Total Salt (g) - 1.4 Sodium (Na) (mg) - 560