Storage & Handling
Storage at -18 °C or colder.
Defrost overnight in the fridge (ca 2 °C) or in room temperature for 60 min. Place the products in proofing cabin for 45- 60 min (35-37 °C, ca 70% moisture). Bake at 175-190 °C for 15-20 min.
Classic Swedish caramel coffeeloaf filled with rich sweetness of caramel.
Storage at -18 °C or colder.
Defrost overnight in the fridge (ca 2 °C) or in room temperature for 60 min. Place the products in proofing cabin for 45- 60 min (35-37 °C, ca 70% moisture). Bake at 175-190 °C for 15-20 min.
Wheat, Milk, Cereals containing gluten
Eggs, Nut (Almond), Nuts
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