Pumpkin Rye Bread in baking bag, approx. 900 g

Pumpkin Rye Bread in baking bag

Item number: 18983000

Pre-sliced, country-style, Pumpkin Rye Bread in a baking bag. Warm, sliced bread whenever you need it! We bake it with sourdough, and rye and wheat flours, and add crunchy sunflower and pumpkin seeds. Topped with chopped pumpkin seeds, this is a tasty treat.

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Worth knowing about the bread

Baking instructions Preparation: Defrost for about 5 hours at room temperature. Bake in the bag at 100 °C for 35-40 minutes. Handle with care – the packaging is fragile when frozen.

Ingredients: Ingredients: Water, sourdough (Rye flour^, water, sourdough culture), rye kernels^, sifted rye flour, rye flour^, wheat flour, sunflower seeds, pumpkin seeds 4%, iodized salt, barley malt extract, dry yeast, flour treatment agent (E300). Topping: chopped pumpkin seeds. ^Whole grain.

Allergens: Contains wheat, cereals containing gluten, rye and barley May contain traces of sesame seeds

Details

Items per package:

Storage

-18°, do not freeze after thawing

NetWeight per package:

8100 grams

Weight:

900 grams

Thawing time:

300 min.

Thawingtemperature:

Room Temperature

Baking time:

35-40 min.

Bakingtemperature:

100 ℃

Qty. per Pallet

Longevity

365 days

Nutrients per 100 g

Energy: 995 kJ/237 kcal

Fat: 5.4 g - hereof saturated fat: 0.7 g

Carbohydrates: 36 g - hereof sugars: 2 g

Dietary fibers: 7 g

Protein: 7.5 g

Salt: 1.2 g

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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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