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Mini French Bread - Brioche | Sour Dough | Dark Rye

Mini French Bread - Brioche | Sour Dough | Dark Rye

Made in Hong Kong

** Storage: Can be kept for 3 months in freezer(-18 °C)

Weight: 20g±5%

Reheat: Defrost at room temperature for 20 minutes, bake at 220°C for 3 minutes with steam, serve hot

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  • Pick Up (Wong Chuk Hang)
  • Local Delivery （except remote areas including outlying islands, and Lantau)
  • 夾單送貨免運費（只限 O Chef Lab 訂單）

Description

Made in Hong Kong

** Storage: Can be kept for 3 months in freezer(-18 °C)

Weight: 20g±5%


Reheat: Defrost at room temperature for 20 minutes, bake at 220°C for 3 minutes with steam, serve hot


Allergens:

Wheat containing Gluten, Egg, Milk (May contain traces of Soybean, Tree Nut & Peanut)


Ingredients:

Brioche Rolls – Wheat Flour, Water, Egg, Butter, Sugar, Milk Powder, Salt, Yeast, Bread Improver (firming agent [E516], acidity regulator [E170], emulsifier [E472e], enzymes, antioxidant [E300])


Sour Dough Rolls – Wheat Flour, Water, Sour Dough (wheat flour, water, rye flour, salt, yeast), Rye Flour, Salt, Yeast, Bread Improver (firming agent [E516], acidity regulator [E170], emulsifier [E472e], enzymes, antioxidant [E300]), Vegetable Oil


Dark Rye Rolls – Wheat Flour, Water, Scandinavian Rye Mix (rye flour, roasted barley malt, wheat flour, salt, milk, sugar, food acid [E330], mineral salt [E170], emulsifier [E472e], malt flour, soy flour, enzyme [E1100]), Old Dough (wheat flour, water, yeast), Yeast, Bread Improver (firming agent [E516], acidity regulator [E170], emulsifier [E472e], enzymes, antioxidant [E300]), Salt, Oil

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