Storage & Handling
Store at -18°C or colder.
Thaw the bread in it's packaging. Inlet temperature around 220 degrees, bake at 190-210 degrees for about 3 minutes. Let the product cool.
Pre-baked light portion bread, baked with wheat and rye sourdough.
Store at -18°C or colder.
Thaw the bread in it's packaging. Inlet temperature around 220 degrees, bake at 190-210 degrees for about 3 minutes. Let the product cool.
Barley, Rye, Wheat, Cereals containing gluten
Milk
999