Montagna Flute

il-fornaio

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.

AnvendelseApplication

Buffet, Dinner bread

MærkningLabels
TilberedningCooking

Thaw. Bake 10-12 min. at 200° C.

OpbevaringStorage

På frostSuitable for freezing

VariationerVariations
  • 1330671: 10 x 450g
IngredienserIngredients

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)
EnergiEnergy953 kj / 228kcal
FedtFat1,2g
— heraf mættede fedtsyrer— of which saturates0,1g
KulhydratCarbohydrate43,6g
— heraf sukkerarter— of which sugars2,4g
FiberFibre6,1g
ProteinProtein7,1g
SaltSalt1,2g

SmagsprofilTaste Profile

KrummeteksturCrumb Texture
SprødhedCrunchiness
SyrlighedAcidity

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