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.
- Sourdough
- Stone oven baked
- Suitable for vegans
- Suitable for vegetarians
- Source of fiber
- 125 g
- Defrosting 22 °C · 15'
- 40 PCS C/S · 36 C/S PAL
- Baking 180 °C · 8-10'
- PART BAKED
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.