Chabaso Classic Recipe Ciabatta, 16oz
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Directions
Heat Before Eating: Bake or toast unwrapped at 400? for 3 - 10 minutes if fresh or 5 - 10 minutes if frozen. If you want a softer and lighter bread, then take it out on the earlier side. If you want a crustier and darker bread, then keep it in a bit longer. You are the final Chabaso baker! Freeze for Later: Wrap bread in plastic wrap and place in a freezer bag. It will keep for several months.
Description
Chabaso Classic Recipe Ciabatta 16oz. Conscientious bakers. Classic recipe. Classic flavor. Crispy crust. Artisan Baked. Long, natural fermentation. Net Wt 6 oz 454 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: 2.0 inch slice
Servings per Container: 8
| Energy | 140 |
| Total Fat | 0.5 g |
| Saturated Fat | 0 g |
| Trans Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 340 mg |
| Potassium | 1 mg |
| Carbohydrates | 28 g |
| Dietary Fiber | 1 g |
| Sugars | 0 g |
| Added Sugars | 0 g |
| Calcium | 7 mg |
| Iron | 2 mg |
| Vitamin D | 0 mcg |
| Protein | 5 g |
| Daily Percent Of Calcium | 0 |
| Daily Percent Of Iron | 10 |
| Daily Percent Of Vitamin D | 0 |
| Daily Percent Of Added Sugars | 0 |
Ingredients
Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Contains Less than 2% of Ascorbic Acid as a Dough Conditioner, Enzymes, Salt, Yeast.Distributor
UPC
00606991010402