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| A delicate crust encases a light alveolous structure which contains an even distribution of large walnut pieces, the skins of which react with the dough to develop a intriguing purple colouring. The perfect accompaniment for salad and cheese. |
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WALNUT BREAD |
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Ingredients |
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| Wheat flour, water, walnut 9.7%, sourdough, gluten, oat flour, chicory flour, amylase, ascorbic acid E300, salt, yeast |
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Shelf life |
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| -18°C to -20°C, 16 weeks maxi |
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Defrosting |
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| 1h, at room temperature |
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Cooking |
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| Around 15 to 20 minutes at 220°C |
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Packaging |
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