Art no201168
Japanese milk bun
40 Net weight/volume
Raw dough. Japanese milk bun baked with butter milk powder
Ingredients
WHEAT FLOUR, water, rapeseed oil, BUTTERMILK, WHEAT GLUTEN, salt, yeast, sugar, flour treatment agent (E300), emusifier (vegetable E472e, E471), lactic acid culture, enzyme (amylase, xylanase, hemicellulase). May contain traces og soy, almond and sesame.Allergens
Allergens contains
- Milk
- Cereals containing gluten
May contain traces of
- Sesame seeds
- Nut (Almond)
- Soybean
Storage & handling
-18°C or colder.
Defrost on tray covered with plastic overnight in the refrigerator. The buns must be proofed at 37°C in 40-45 minutes. Bake at approx. 180°C for 7-9 minutes.
| Country of origin | Norway |
|---|---|
| Manufacturer | Norway |
| Shelf life | 270 |
Nutrition
| per 100 g | |
|---|---|
| Energy, kJ | 248 kcal |
| Energy, kJ | 1038 kJ |
| Fat | 4.5 g |
| Fat of which is saturated acids | 0.7 g |
| Carbohydrate | 40.8 g |
| Carbohydrate of which sugar | 3.5 g |
| Fibre | 3.1 g |
| Protein | 9.2 g |
| Salt | 1.1 g |
Ideal for
Lunch
In between meals
Dinner