Description
Witte piccolo
Ingredients
WHEAT flour, water, yeast, iodised salt (salt, potassium iodate), palm fat, emulsifiers (mono- and diglycerides of fatty acids, mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids), thickener (guar gum), sugar, dextrose, gluten (WHEAT), dextrinated WHEAT flour, acidity regulators (calcium phosphates, diphosphates), malt flour (WHEAT), rapeseed oil, antioxidant (ascorbic acid), BARLEY malt extract, lemon juice concentrate.
Allergens
gluten containing grain
crustacean and shellfish
egg
fish
peanuts
soy
milk
tree nuts
celery
mustard
sesame
sulphite
lupine
molluscs
Preparation
Bake in oven
Cooking Instructions: Day X-1: Thaw at room temperature for ± 1 hour. Place the dough in the refrigerator at a temperature of 5 ° C. Day X: Take out of the refrigerator and let stand ± 1h30 at room temperature. Then bake for ± 24 minutes at a temperature of 160 - 220 ° C. Let cool completely in a well ventilated place. Do not hesitate to contact your La Lorraine representative. They are happy to help.
Contact details
La Lorraine Bakery Group
Elisabethlaan 143 - 9400 Ninove (Belgium)
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
