Chabaso Stoneground Wheat Ciabatta Rolls, 2oz, 6pk
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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 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