Description
Allergens
Nutrition
Traditional French wheat bread with sourdough and a little rye, baked on stone.
Made from 100% natural ingredients, free from additives.
Flour mixture (WHEAT flour, gluten (WHEAT), malt flour (WHEAT)), water, sourdough (WHEAT) (16%), RYE flour, salt, yeast.
Bake from frozen. Preheat oven to 240°C. Bake at 210°C for 19 - 21 minutes. Cool down for 60 minutes at room temperature.
Keep at -18°C.
Do not refreeze after defrosting.
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
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) | 242 Kcal |
| Energy (Kj) | 1033 Kj |
| Fat | 0.6 g |
| Saturated Fat | <0.1 g |
| Carbohydrates | 49.0 g |
| Sugars | 1.2 g |
| Protein | 8.3 g |
| Salt | 1.2 g |
| Fibre | 2.0 g |