Description
Allergens
Nutrition
Rustique sandwich loaf.
WHEAT flour, water, WHEAT durum semolina, yeast, salt, WHEAT GLUTEN, olive oil, WHEAT malt flour.
For best results :
Pre-heat oven to 200°C and place on baking trays in the centre of the oven. Bake for 10 - 12 minutes turning the trays half way through the cooking process to achieve a more even bake. Adjust time and temperature according to your own oven.
Keep frozen at -18°C.
Do not refreeze after thawing.
Any information supplied by Lynas Foodservice in relation to food legislation or contents is intended to act as a guide. It is not a legal interpretation nor does it constitute legal or professional advice. It is the responsibility of individual food business operators to ensure full compliance with the law.
- Gluten
- Milk
- Sesame
Any information supplied by Lynas Foodservice in relation to food legislation or contents is intended to act as a guide. It is not a legal interpretation nor does it constitute legal or professional advice. It is the responsibility of individual food business operators to ensure full compliance with the law.
|
Per 100g |
| Energy (Kcal) | 258 Kcal |
| Energy (Kj) | 1079 Kj |
| Fat | 2.1 g |
| Saturated Fat | 0.3 g |
| Carbohydrates | 51.1 g |
| Sugars | 2.8 g |
| Protein | 8.8 g |
| Salt | 1.2 g |