Collection of rustic breads from French bakery know-how offering a great organoleptic range: intense taste with complex shapes and finishes. A bread roll made with a blend of flours (wheat, spelt, malted barley and malted wheat) and a spelt sourdough, completed with a topping of yellow quinoa, white quinoa and spelt flakes for an indulgent experience and an attractive look.
Ingredients
WHEAT flour, water, sourdough (SPELT WHEAT flour 12.3%, water), SPELT WHEAT flour 9.2%, finish (SPELTWHEAT flakes 1.4%, white quinoa seeds 1.4%, yellow flax seeds 1.4%), salt, yeast, WHEAT gluten, malted WHEAT flour, malted BARLEY flour, flour treatment agent (ascorbic acid).
Cooking & Handling
Defrosting approximately 0-10 min at room temperature. Tray arrangement (600 x 400) 30 items on a tray Preheating oven 230°C Baking (in ventilated oven) approximately 6-7 min at 200°C, closed damper Cooling and rest on tray 15 min at room temperature
Origin
France
Suitable for: Vegetarian, Vegan
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