Storage & Handling
-18°C or colder
Thaw and bake 230°C in 3-5 minutes
Wholegrain stoneoven baked ciabatta with oat and seeds on top and in the dough.
-18°C or colder
Thaw and bake 230°C in 3-5 minutes
Barley, Oats, Rye, Sesame seeds, Wheat
Nut (Almond), Milk, Soybean
365