Ingredient Statement
WHEAT flour type "0", water, natural sourdough in dry powder form from WHEAT flour type "0", sunflower kernels, RYE flour, SESAME seeds, flax seeds, wholegrain OAT flour, BARLEY flour, ionised salt, extra virgin olive oil, malted BARLEY flour, dry yeast, malted soft WHEAT flour, flour treatment agent, (E300). May contain traces of SOYBEANS, MUSTARD, MILK and EGGS.
Allergen
Contains: Wheat and its derivatives, Sesame seeds or its derivatives, Cereals containing gluten and its derivatives, Oat and oat products, Rye and its derivatives, Barley and barley products
May contain: Soybeans and its derivatives, Mustard or its derivatives, Milk and its derivatives, Eggs and their derivatives in the product
Preparation Instructions
It is recommended to bake the bread at 250-270°C for approx. 3-5 minutes di-rectly from frost or thawed, and then fill in the desired filling. Can either be served directly after heating or stored in the fridge, after which it is recom-mended that the sandwich be reheated before serving.
Bake at 250-270°C for approx. 3-5 min. Fill and cut as desired.
Consumer Storage Instructions
Deep frozen -18°C or less. After thawing, the product must be used within 72 hours and stored in refrigerator at max +5°C. Must not be re-freezed.
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