ITALIAN BATARD ARTISAN BREAD

#18989

Bake at Home Country Italian Artisan Batard offered in 12 oz loaves, providing on-trend artisan bread offerings.

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Ingredients
INGREDIENTS: ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, WHOLE WHEAT FLOUR, CONTAINS 2% OR LESS OF: SALT, CULTURED WHEAT STARCH, YEAST. CONTAINS:WHEAT MAY CONTAIN: SOY, TREE NUTS (PECAN, WALNUT)
More Specifications
GTIN:
10709275460164
Kosher Status:
PARVE
Case Count:
22
Master Pack:
CASE
Net Case Weight:
16.5 Lb.
Gross Case Weight:
19.8 Lb.
Case Cube:
1.917
Serving Size:
1/6 of loaf (57 g)
Case Dimensions:
24 IN L x 16 IN W x 8.63 IN H
Pallet Pattern:
5 Ti x 10 Hi
(50 Cases/Pallet)
Master Unit Size:
12 OZ
Nutrition Facts
Nutrition Facts
6 Servings Per Container
Serving Size 1/6 of loaf (57 g)
Amount Per Serving
Calories
140
% Daily Value*
1 %
Total Fat 0.5g
1%
Saturated Fat 0g
Trans Fat 0g
0%
Cholesterol 0mg
14%
Sodium 330mg
10%
Total Carbohydrate 29g
5%
Dietary Fiber 1g
Total Sugars 0g
0%
Includes 0g Added Sugars
0%
Protein 5g
0%
Vitamin D 0mcg
4%
Calcium 40mg
10%
Iron 1.7mg
2%
Potassium 50mg
20%
Thiamin
10%
Riboflavin
10%
Niacin
10%
Folate
The % Daily Value (dv) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
100G Nutrition Facts
100g Nutrition Facts
250.981
Calories
11.329
Calories From Fat
0
Calories From Saturated Fat
8.544 G
Protein
50.473 G
Carbohydrates
0.228 G
Sugars
Includes 0G Added Sugars
0 G
Sugar Alcohol
38.985 G
Water
1.259 G
Fat
0.186 G
Saturates
0 G
Trans Fat
0 MG
Cholesterol
2.217 G
Fiber
Minerals
2.08 G
Ash
78.251 MG
Calcium
3.019 MG
Iron
579.288 MG
Sodium
Minerals
0.439 MG
Thiamin
0.261 MG
Riboflavin
3.649 MG
Niacin
0 IU
Vitamin A
0 MG
Vitamin C
0 MCG
Vitamin D
84.755 MCG
Folic Acid
87.681 MG
Potassium
Tips & Handling
Step One: Preheat oven to 375°F. Step Two: Remove bread from packaging and place on a baking pan. Step Three: Place pan into the oven and bake for 11 – 12 minutes. Step Four: Cool the bread before serving. -Thawing bread before baking is recommended. -If bread is frozen, increase bake times by about 4 minutes.
Storage
  • Frozen: 270 DAYS
  • Refrigerated: 0 DAYS
  • Ambient: 0 DAYS
Allergens

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