Description
Ovaal speltbrood van speltbloem en spelt volkorenbloem alsook een weinig gedroogde speltdesem voor extra smaak. Met de hand gevormd en op steen gebakken.
Ingredients
SPELT flour (40%), water, whole SPELT flour (20%), sourdough (1%)(SPELT), gluten (WHEAT), yeast, iodised salt, WHEAT flour, antioxidant(ascorbic acid).
Allergens
gluten containing grain
crustacean and shellfish
egg
fish
peanuts
soy
milk
tree nuts
celery
mustard
sesame
sulphite
lupine
molluscs
Preparation
Defrosting: 0 min. Preheating oven: 240°C. Baking: 14 - 16 min at 210°C. Cool down: 60 min.
Contact details
La Lorraine Bakery Group
Elisabethlaan 143 - 9400 Ninove
Consumer Support:This specification comes from the database of PS in foodservice.
The manufacturer of this product is responsible for the accuracy of the data. Disclaimer