Storage & Handling
Store at -18°C or colder.
Thaw the bread. Inlet temperature about 220 °C, bake at 190-210 °C for about 3 min. Let the product cool.
Pre-baked rustic portion bread, baked with rye sourdough and sunflower kernels.
Store at -18°C or colder.
Thaw the bread. Inlet temperature about 220 °C, bake at 190-210 °C for about 3 min. Let the product cool.
Seed, Barley, Rye, Wheat, Cereals containing gluten
Milk
999