Rustic, malted multigrain loaf from wheat, rye and rye sourdough as a starter, enriched with sesame seeds, sunflower seeds and linseed, baked on stone. A unique, slow mixing process and longer resting times guarantee a better hydration of the dough. Resulting in bread with an open structure, a mild sourdough taste and a longer freshness.
9 CM – 27 G
150 PCS C/S – 32 C/S PAL
DEFROST / DÉCONGELER 15’
THAW & SERVE / PRÊT À SERVIR
Typical Belgian soft bun enriched
with butter, milk and sugar.
Petit pain brioché typiquement belge
enrichi en beurre, lait et sucre.