Chabaso Stoneground Wheat Ciabatta Rolls, 2oz, 6pk
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Directions
Bake off (from par bake frozen): 430°F, 6 - 8 minutes. Cool for at least 30 minutes before bagging.
Description
Chabaso Stoneground Wheat Ciabatta Roll 2oz. 20+ Hours fermentation. Crispy crust. Hearth-oven baked. Whole Grains - 21g or more per serving. 50% or more of the grain is whole grain. Net Wt 12 oz (340 g).Other Description
Since 1981, we've been dedicated to artisan techniques to bake the most flavorful bread with the best texture and crust. We start with simple ingredients, then blend them slowly. We develop the dough through traditional long, natural fermentation for complex flavor. It takes time, loving attention and artful methods. We support the bread on its journey and bake in special hearth ovens. Our bread tastes so good because we care.Nutrition Facts
Serving Size: 1.0 roll
Servings per Container: 6
| Energy | 150 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Trans Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 380 mg |
| Potassium | 85 mg |
| Carbohydrates | 30 g |
| Dietary Fiber | 3 g |
| Sugars | 12 g |
| Added Sugars | 0 g |
| Calcium | 11 mg |
| Iron | 1 mg |
| Vitamin D | 0 mcg |
| Protein | 5 g |
| Daily Percent Of Calcium | 0 |
| Daily Percent Of Iron | 6 |
| Daily Percent Of Vitamin D | 0 |
| Daily Percent Of Added Sugars | 0 |
Ingredients
Water, Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Whole Wheat Flour, Cracked Wheat, Salt, Honey, Yeast, Wheat Flour, Enzymes, Ascorbic Acid as Dough Conditioner.Distributor
UPC
00606991135013