5000954 PETIT PAIN RUSTIQUE MULTICÉRÉALES 125

Artisanal roll (half-baguette size) from wheat and rye flour with wheat sourdough, enriched with oat grits, linseed, sunflower seeds, sesame seeds, wheat bran and a little malt to enhance the taste, baked on stone and 2 incisions on top.


  • 125 g
  • 40 PCS C/S - 36 C/S PAL
  • Defrosting 22°C · 15'
  • Baking 180°C · 8-10'

  • Sourdough
  • Stone oven baked
  • Suitable for vegans
  • Suitable for vegetarians

OCCASION

Breakfast, light meal, meal accompaniment

THE STORY BEHIND

This traditional bread roll has gone through a slow kneading process, a long rising process and has been baked in a stone oven. The result is a particularly flavoursome bread roll with great character, a slightly thicker crisp crust and open crumb. The use of sourdough characterizes this bread with more bite, longer shelf-life and makes it easier to digest. We suggest you savour this roll just as it is, 'pure', in order to discover the true authenticity of the flavor.