The Original art of bread making has been around over 2000 years. This small range has proven to be a successful addition to an ancient practise of leaven bread. A longer fermentation process brings out the goodness and flavour of a true Artisan product.
Banette Roll Cereal
This bread is European style free form cooked on alveolus trays.
Hence there will be some slight differences in weight and volume, since it is not encased and cooked in a tin.
Heat oven to 220 and cook for approx 6 – 8 mins or to desired colour.
6 ctns per layer – 48 per pallet
Country of Origin:
Wheat flour (folic acid, thiamin) water, iodised salt, dried yeast (emulsifier E491) improver (soy flour conditioners 516,300,920) mineral (170) Emulsifier (481,472E malted wheat flour enzyme). Vitamin C kibbled wheat, maize, semolina, kibbled rye, rolled barley, sunflower seeds, kibbled soy, linseed, pepita seed, malted wheat flakes
Nutrition (Average Qty per 100g):
Energy: 883 kj (211cal). Protein: 7.1g. Fat: Total: Less than 1g. Saturated: Less than 1g. Carbohydrate: 41.6g. Sugars: Less than 1g. Sodium: 663 mg
- 18 Frozen Storage
9 months from Manufacturing Date
Refrigerated TransportBack to previous page