Gourmet Rye Bread with Beetroot & Horseradish, approx. 700 g
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Gourmet Rye bread with horseradish and beetroot

  Item number: 18773000

To give your meal an exclusive twist, serve Gourmet Rye Bread with Beetroot & Horseradish. Hand-made rye bread baked with wheat, rye and sifted rye flours. The best ingredients – beetroot, sunflower seeds, linseed and horseradish – give this bread a flavour and character of its own.

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Worth knowing about the bread
Baking instructions Defrost in the bag for at least 5 hours at room temperature before baking. Baking time: 15-18 minutes at 180 °C.
Ingredients: Ingredient: water, RYE KERNELS*, WHEAT FLOUR, RYE FLOUR*, sunflower seeds, linseed, 3 % beetroot, BOLTED RYE FLOUR, malt beer (BARLEY), salt added jod, 1 % horseradish powder, BARLEY MALT EXTRACT, dried sour dough (RYE FLOUR*, sour dough culture), dried yeast, flour treatment agent (E300). *: Whole grain. May contain traces of: sesame.
Allergens: Contains wheat and cereals containing gluten May contain traces of sesame seeds
Details
Thawing time:
300 min.
Thawingtemperature:
Room Temperature
Items per package:
12
NetWeight per package:
8400 grams.
Baking time:
15-18 min.
Bakingtemperature:
180 ℃
Weight:
700 grams.
Qty. per Pallet
9
Longevity
365 days
Nutrients per 100 g
Energy: 961kj/229kcal
Fat: 7.4 g. - hereof saturated fat: 0.8 g.
Carbohydrates: 29 g. - hereof sugars: 3.9 g.
Dietary fibers: 7.1 g.
Protein: 7.9 g.
Salt: 1.2 g.

Special rye bread

At Kohberg, we bake many varieties of rye bread. We promise to match anything homemade, and we constantly challenge ourselves with special and unique bread with interesting ingredients.

Rye bread that works

In addition to our special rye breads, we also bake other great bread to suit all needs - even in large kitchens where efficiency is paramount.

Good bread above all else

We work hard, whatever kind of bread it is. We fine-tune, test bake and taste. We use our own sourdough, soak all the grains to create moist and delicious bread, and guarantee high quality in all raw ingredients.

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