INGREDIENTS
Flour, water, apricots, sourdough, hazelnuts, yeast, improver, salt.
PRESERVATION
Store at -18°C.
DEFROSTING
1h at room temperature in plastic bag or blister pack to prevent the product from drying out.
BAKING
6-8 mins at 170-200°C.
Rapid baking is recommended to keep the product soft.
PACKAGING
| Net weight UV |
Units / carton |
Carton / Pallet |
Net weight carton |
| 270 g |
16 |
48 |
4,32 kg |