Storage & Handling
Storage at -18 ° C or colder.
Thaw the bread. Bake at 190-210 degrees for about 5-7 minutes. Let the product cool for about 20 - 30 min.
Sourdough loaf baked in a stone oven with a juicy crumb and large pores. Baked with seasalt and sourdough of rye and wheat.
Storage at -18 ° C or colder.
Thaw the bread. Bake at 190-210 degrees for about 5-7 minutes. Let the product cool for about 20 - 30 min.
Barley, Rye, Wheat, Cereals containing gluten
Milk
360
Weight | Product Code | GTIN | // This is a workaround to not show the type column if no GTIN is setType |
---|---|---|---|
6000 | 5104 | 07315060051040 | // This is a workaround to not show the type column if no GTIN is setCase |
N/A | 5104 | N/A | // This is a workaround to not show the type column if no GTIN is setPallet |