Artic Style Flatbreads

4 product(s) found
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Artic Flat Bread
Item No. 31953
WHEAT flour, water, RYE flour (22%), syrup, sugar, WHEAT gluten, fermented WHEAT flour, rapeseed oil, salt, OAT fibre, yeast, vegetable emulsifiers (E471 and E472e), raising agent (E503), malt flour (BARLEY), flour treatment agent (E300) For allergens, including cereals containing gluten, see ingredients in CAPITALS. Keep frozen at -18°C or below until required. Thaw for about 30 minutes at room temperature. For a crustier finish, reheat for 5 minutes at 200°C. Do not refreeze. 150 30g No Yes Yes No No 1130 270 3.3 0.8 50 8.2 4.4 7.4 1 400
Arctic 1/2 Moon Bread - Rye 4x6
Item No. 32753
WHEAT flour (34%), water, RYE flour (20%), syrup (contains: sucrose, glucose, fructose, water), sugar, WHEAT gluten, non-hydrogenated vegetable oil (contains: rapeseed oil), fermented WHEAT flour, salt, OAT fibre, yeast, vegetable emulsifiers (mono- and diglycerides of fatty acids and mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids), raising agent (ammonium carbonate), malt flour (BARLEY), flour treatment agent (ascorbic acid). For allergens, including cereals containing gluten, see ingredients in CAPITALS. Keep frozen at -18°C or below until required. Thaw for about 30 minutes at room temperature. For a crustier finish, reheat for 5 minutes at 200°C. Do not refreeze. 24 175g No Yes Yes No No 1160 280 3.9 0.6 49 8.2 4.5 8.6 1 400
Artic Wrap
Item No. 35253
WHEAT flour (51%), RYE flour (18%), water, syrup, WHEAT gluten, sugar, salt, rapeseed oil, vegetable emulsifier (E471), raising agent (E503), yeast, malt flour (BARLEY). For allergens, including cereals containing gluten, see ingredients in CAPITALS. Handling instruction: Keep frozen at -18°C or below until required. Thaw for about 30 minutes at room temperature. For a crustier finish, reheat for 5 minutes at 200°C. Do not refreeze. Shelf life after defrosting: 7 days. 64 60g No Yes Yes No No 1220 290 2.2 0.6 56 7.9 9.1 3 0.95 380
Arctic Flat Bread
Item No. AB
WHEAT flour, water, RYE flour (22%), syrup, sugar, WHEAT GLUTEN, fermented WHEAT flour, rapeseed oil, salt, OAT fibre, yeast, vegetable emulsifiers (E471 and E472e), raising agent (E503), malt flour (BARLEY), flour treatment agent (E300). For allergens, including cereals containing gluten, see ingredients in CAPITALS. Keep frozen at -18°C or below until required. Thaw for about 30 minutes at room temperature. For a crustier finish, reheat for 5 minutes at 200°C. Do not refreeze. 80 50g No Yes Yes No No 1130 270 3.3 0.8 50 8.2 4.4 7.4 1 400
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