Pallet: 80x120 - 140cm
Pieces for pallet: 72pc
Pieces for cardboard: 30pc
Shelf life: 1 year
Pack: single portion
A traditional dough makes much more precious this kind of ciabattina thanks to the use of olive oil. Furthermore the cornflour and buckwheat make the crust more cruncy. The employment of lactose free milk gives softness and it improves digestibility.
Ingredients: water, wheat starch gluten free, olive oil, cornstarch, brewer’s yeast, gluten free dried milk, salt, sugar, cornflour, buckwheat, psyllium fibers, chicory fibers, thickener: guar, E464, groundrice, anti-caking agent: calcium carbonate.
The lactose free milk powders used for this bread is lactose free. (0,02gr/100gr). It contains glucose and galactose due to its split.
Storage: keep frozen at -18° (*** - compartment freezer). Once defrost, it cannot be freeze again. If food has thawed, do not refreeze.
Best before end see side panel
1) preheat your oven at 180°. Keep bread frozen until oven is up to temperature.
2) place frozen bread onto the bottom shelf.
3) bake for 7/9 minutes or until bread is golden brown
plastic: recycled film
For 100 gr of products: