Hungarian Loaf (Rye & Caraway)

• Overview
• Ingredients and Allergens
• Preparation Guidelines & Shelf Life
• Nutritional Values & Kcals

The Hungarian loaf is made with a light rye flour and has a good caraway flavour. It is light in texture and has a delicate crust

Allergens - For allergens, including cereals containing gluten, see ingredients in bold and/or CAPITALS. May contain traces of SOYA and SESAME. Disclaimer: Information provided, including ingredients and allergens, is for customer assistance. Please read product packaging for accurate details as suppliers may change product contents without notice.

Ingredients - WHEAT and RYE flour, water, RYE sourdough (RYE flour, water, RYE sourdough), pregelatinized RYE flour, pregelatinized corn flour, yeast, iodised salt, acidity regulator E260, caraway seeds, fennel, coriander.

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) - 929

Energy (kcal) - 219

Total Fat (g) - 0.9

Saturated (g) - 0.1

Available Carbohydrate (g) - 45

Sugar (g) - 0.3

Dietary Fibre (g) - 3.5

Protein (g) - 6.1

Total Salt (g) - 1.4

Sodium (Na) (mg) - 560