Wheat and rye flour.
Hong Kong / Macau
31520
31520
weight per piece
40 g
pieces per box
80
defrosting time
0-10 min
baking temperature
220-230°C
baking time
4-5 min
Wheat and rye flour.
1 year from the date of freezing recorded on the packaging.
Store in the freezer at -18°C until the best before date recorded on the packaging.
24h in the refrigerator.
Case dimensions (L x W x H): 388 x 298 x 244 mm
Gross weight of case: 3.629 kg