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
365
Weight | Product Code | GTIN | Type | |
---|---|---|---|---|
5500 | 15334 | N/A | 06437005052064 | Case |