All products Part Baked - No - No

7 product(s) found
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Mini Pain au Chocolat
Item No. 402945
180 30g WHEAT flour ( origin: France), butter21%, water, chocolate 10% ( sugar, cocoa mass, cocoa butter, emulsifier [ sunflower lecithin ], natural vanilla flavouring ), sugar, yeast, whole EGGS, WHEAT gluten, salt, malted WHEAT flour, deactivated yeast, flour treatment agent ( E300 ), enzymes ( xylanases, hemicellulase, transglutaminases, cellulases, alpha-amylases ). 1576 377 21 14 39 10 2 7 1 400 No Yes No No No
Mini Pain aux Raisins
Item No. 402969
200 35g WHEAT flour, custard cream 20% ( water, sugar, modified starch, whey, cream powder, skimmed MILK powder, MILK proteins, EGG white powder, thickener [ E401 ], flavourings, colour [ beta-carotene ] ), butter 15.5%, water, raisins 15% ( raisins , vegetable oil [ sunflower or rapeseed or cotton ] ), sugar, yeast, whole EGGS, WHEAT gluten, salt, deactivated yeast, malted WHEAT flour, flour treatment agent ( E300 ), enzymes ( amylases, xylanases ). 1211 289 13 8.9 36 15 2.1 5 0.88 No Yes No No No
Vegan Curved Plain Croissant Sourdough & High in Fibre
Item No. 5555
48 75g Margarine (vegetable fats and oils (palm, sunflower), water, salt, concentrated lemon juice), water, WHEAT flour, fresh sourdough 14% (WHEAT flour, water), sugar, WHEAT gluten, yeast, cane sugar, fibers 2% (peas, potato, citrus fruits, bamboo), WALNUT flour, salt, alkalized low-fat cocoa powder, glucose syrup, WHEAT bran, natural flavors, SESAME seeds, caramelized sugar, beta glucans from BARLEY, poppy seeds, RYE flour, flaxseeds, gelling agent: E440, acidifier: E330. MAY CONTAIN TRACES OF EGGS, MILK, SOY AND OTHER NUTS Preheat the oven to about 170 °C. Place the product on the baking trays and bake for 23-27 min . To ensure uniform baking, turn the trays in the oven half-way through. 1 days 1483.3 349.5 24.4 12.4 25.4 7.1 3 7.9 0.7 No Yes No Yes No
Buchette Noire Aux Graines De Tournesol - Rye & Sunflower
Item No. 582
20 340g WHEAT (GLUTEN) flour, water, RYE (GLUTEN) flour, crushed RYE (GLUTEN) ,sunflower seeds 7%, dark flax seeds, roasted malted barley (GLUTEN) flour, salt, yeast, wheat GLUTEN, malted wheat (GLUTEN) flour. Allergens: GLUTEN. For allergens, including cereals containing gluten, see ingredients in CAPITALS. The product may contain traces of NUTS, SESAME and SOYA. 24h 1234 293 6.2 0.8 45 1.5 10 1.2 480 No Yes No Yes No
Round Loaf Country Bread
Item No. BU85900
18 550g WHEAT FLOUR, WATER, RYE FLOUR, WHEAT LEAVEN ( WHEAT FLOUR, WATER), SALT, YEAST, WHEAT GLUTEN, MALTED WHEAT FLOUR. Preheat the oven at 230°C. Ventilated oven: bake the frozen product on a rack, injecting steam, cook for 12 to 15 minutesà 210°C. Deck oven: bake the frozen producton the heart, injecting steam, cook for 16 to 20 minutes at 230-240°C. Let rest 20 minutes on rack at room temperature 934 220 0.5 0.1 44 1.2 7.3 1.1 No Yes No Yes No
Square Linseed Bread
Item No. BU87600
20 450g WHEAT FLOUR, WATER, BROWN FLAX SEEDS 6%, SALT, YEAST, WHEAT GLUTEN, MALTED WHEAT FLOUR, EMULSIFIER : E472e, FLOUR TREATMENT AGENT : E300 Preheat the oven at 230°C. Ventilated oven : bake the frozen product on a rack, injecting steam, cook for 12 to 15 minutesà 210°C. Deck oven: put the product directly frozen on the sole, inject steam, cook for 16 to 20 minutes at 230-240°C - Let rest 20 minutes on rack at room température 1174 276 3.2 0.4 50 1.5 9.6 1.3 No Yes No Yes No
Malted Sandwich Bread
Item No. BU94600
60 140g WHEAT FLOUR, WATER, RYE FLOUR, CRUSHED RYE, SUNFLOWER SEEDS, ROASTED MALTED BARLEY FLOUR (2%), BROWN FLAXSEEDS, SALT, YEAST, MALTED WHEAT FLOUR, WHEAT GLUTEN Preheat the oven at 230°C. Ventilated oven : bake the frozen product on a rack, injecting steam, cook for 4 to 6 minutes at 210°C. Deck oven : bake the frozen producton the hearth, injecting steam, cook for 5 to 8 minutes at 230-240°C - Let rest 15 minutes on rack at room température 1212 288 6 0.8 44 1.5 10 1.2 No Yes No Yes No
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