Storage & Handling
Frozen. Storage at -18°C or colder. Do not refreeze after defrosting.
Bake at 200°C temperature for 10–12 min. Steam can be used in the beginning of baking.
Stone-oven baked wheat bread bun, baked with authentic rye sour dough.
Frozen. Storage at -18°C or colder. Do not refreeze after defrosting.
Bake at 200°C temperature for 10–12 min. Steam can be used in the beginning of baking.
Cereals containing gluten, Rye, Wheat
Eggs, Milk, Sesame seeds, Soybean, Nut (Almond), Nut (Hazelnut), Walnut
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