Bakery
Traditional baguette, par-baked for quick restaurant service. Crisp crust and airy crumb with the characteristic irregular alveolar structure.
Ideal for
Preparation
Thawing
Oven preheat
210°C
Bake — time
8–10 min
Bake — temperature
190–200°C
Complete specifications
Energy (kcal) | 268 |
Fat (g) | 1 |
of which saturates (g) | 0 |
Carbohydrate (g) | 55 |
of which sugars (g) | 1 |
Fibre (g) | 3 |
Protein (g) | 9 |
Salt (g) | 1 |
WHEAT flour "Label Rouge" 60%, water, salt, yeast, WHEAT gluten, malted WHEAT flour, flour treatment agent (ascorbic acid).
