HALF BROWN BAGUETTE
Omschrijving
Deepfrozen half brown baguette, pre-baked.
Ingrediënten
Whole grain WHEAT flour (WHEAT, WHEAT grist, WHEAT germs), flour (WHEAT, malted WHEAT), water, yeast, iodized salt, devitaliseddried WHEAT germ leaven, WHEAT gluten, flour treatment agent (ascorbic acid), inactivated yeast.
Allergenen
gluten containing grain
crustacean and shellfish
egg
fish
peanuts
soy
milk
tree nuts
celery
mustard
sesame
sulphite
lupine
molluscs
Nutrients
| Product | |||
|---|---|---|---|
| Per 100 (g) | Per portion (85 g) | RI*/GDA | |
| Energy (kJ/kcal) | 1030 / 243 | 875 / 207 | 10% |
| Total fat | 1.3 g | 1.1 g | 2% |
| saturated fat | 0.2 g | 0.2 g | 1% |
| Carbohydrates | 47 g | 40 g | 15% |
| of which sugars | 1.1 g | 1 g | 1% |
| Fibres | 5.5 g | 4.7 g | |
| Proteins | 8.6 g | 7.3 g | 15% |
| Salt | 1.1 g | 0.92 g | 15% |
*Reference-intake of an average adult (8400kJ/2000kcal).
Bereidingswijze
Bakken in oven
Thawing: 10-15 min at ambient temperature. Preheating: oven to 210°C. Baking: 12-15 min at 200 +/-10°C. These instructions aremerely indicative, baking time and baking temperature depend on the type of equipment. DO NOT REFREEZE AFTER DEFROSTING.
Verwarmen
Thawing: 10-15 min at ambient temperature. Preheating: oven to 210°C. Baking: 12-15 min at 200 +/-10°C. These instructions aremerely indicative, baking time and baking temperature depend on the type of equipment. DO NOT REFREEZE AFTER DEFROSTING.
Ontdooien
Thawing: 10-15 min at ambient temperature. Preheating: oven to 210°C. Baking: 12-15 min at 200 +/-10°C. These instructions aremerely indicative, baking time and baking temperature depend on the type of equipment. DO NOT REFREEZE AFTER DEFROSTING.
Convectie
Thawing: 10-15 min at ambient temperature. Preheating: oven to 210°C. Baking: 12-15 min at 200 +/-10°C. These instructions aremerely indicative, baking time and baking temperature depend on the type of equipment. DO NOT REFREEZE AFTER DEFROSTING.
Vriezen
Thawing: 10-15 min at ambient temperature. Preheating: oven to 210°C. Baking: 12-15 min at 200 +/-10°C. These instructions aremerely indicative, baking time and baking temperature depend on the type of equipment. DO NOT REFREEZE AFTER DEFROSTING.
Contactgegevens
VANDEMOORTELE EUROPE NV
"OTTERGEMSESTEENWEG-ZUID 816, 9000 GENT, BELGIUM"
Consumer Support:Deze specificatie komt uit de database van PS in foodservice.
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