Pane Montagne is baked on three different sourdoughs, whole grain flour and kernels, which gives a distinctive character and bite. Pane Montagne’s rhye sourdoughs – the DNA of the bread – reproduces together with the whole grain rye flour, whole grain durum flour and kernels, the flavour of coarse-grained grains in different nuances. Baked in our stone oven which gives the crispy crust and juicy crumb.
Buffet, Dinner bread
Thaw. Bake 10-12 min. at 200° C.
På frostSuitable for freezing
- 1330671: 10 x 450g
Water, WHOLE GRAIN WHEAT FLOUR*, DURUM WHEAT FLOUR*, RHYE FLOUR*, sourdough (water, WHEAT FLOUR*, DURUM WHEAT FLOUR*, WHOLE GRAIN WHEAT FLOUR*), RHYE KERNELS*, extra virgin olive oil*, sea salt with iodine, BARLEY MALT*, yeast = Organic
Næringsindhold (pr. 100g)Nutritional Information (per 100g)
|EnergiEnergy||953 kj / 228kcal|
|— heraf mættede fedtsyrer— of which saturates||0,1g|
|— heraf sukkerarter— of which sugars||2,4g|