Ciabatta oat

201156 • 125 Net weight/volume

Wholegrain stoneoven baked ciabatta with oat and seeds on top and in the dough.

Keyhole
Wholegrain
Bread scale 51-75%
Baked in Norway

Allergens
Barley
Oats
Rye
Sesame seeds
Wheat

May contain traces of
Nut (Almond)
Milk
Soybean

	per 100 g
Energy, kJ	247 kcal
Energy, kJ	1017 kJ
Fat	3.2 g
Fat of which is saturated acids	0.5 g
Carbohydrate	39.8 g
Carbohydrate of which sugar	3.5 g
Fibre	6.6 g
Protein	10.3 g
Salt	0.9 g

Water, wholegrain WHEAT flour (21,7%), WHEAT flour, WHEAT sourdough (WHEAT flour, water), OATMEAL (7,2%), RYE kernels (5,6%), WHEAT gluten, wholegrain RYE (2,4%), potato flakes, fermented WHEAT flour, linseed, BARLEY malt extract, salt, SESAME seeds, millet seeds, sunflower seeds, buckwheat, dried WHEAT sourdough, flour treatment agent (E300), yeast, malted WHEAT flour, rapeseed oil, glucose, acidity regulator (E300).

-18°C or colder

Thaw and bake 230°C in 3-5 minutes

Shelf life