FRENCH BAGUETTE ARTISAN BREAD

#18916

Bake at Home Artisan French Baguette offered in 11 oz loaves, providing on-trend artisan bread offerings.

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Ingredients
ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, SALT, YEAST, CULTURED WHEAT STARCH.
More Specifications
GTIN:
10709275460195
Kosher Certification:
KOF-K
Kosher Status:
PARVE
Case Count:
20
Master Pack:
CASE
Net Case Weight:
15.31 Lb.
Gross Case Weight:
18.87 Lb.
Case Cube:
1.917
Serving Size:
1/6 of loaf (52 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:
12.25 OZ
Nutrition Facts
Nutrition Facts
6 Servings Per Container
Serving Size 1/6 of loaf (52 g)
Amount Per Serving
Calories
140
% Daily Value*
1 %
Total Fat 0.5g
0%
Saturated Fat 0g
Trans Fat 0g
0%
Cholesterol 0mg
16%
Sodium 360mg
11%
Total Carbohydrate 30g
4%
Dietary Fiber 1g
Total Sugars 0g
0%
Includes 0g Added Sugars
10%
Protein 5g
0%
Vitamin D 0mcg
2%
Calcium 30mg
10%
Iron 1.8mg
0%
Potassium 40mg
25%
Thiamin
15%
Riboflavin
15%
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
243.753
Calories
10.366
Calories From Fat
1.567
Calories From Saturated Fat
8.369 G
Protein
50.034 G
Carbohydrates
0.002 G
Sugars
Includes 0G Added Sugars
0 G
Sugar Alcohol
38.331 G
Water
1.152 G
Fat
0.174 G
Saturates
0 G
Trans Fat
0 MG
Cholesterol
1.743 G
Fiber
Minerals
2.114 G
Ash
44.822 MG
Calcium
3.061 MG
Iron
607.107 MG
Sodium
Minerals
0.556 MG
Thiamin
0.35 MG
Riboflavin
4.073 MG
Niacin
1.368 IU
Vitamin A
0.001 MG
Vitamin C
0 MCG
Vitamin D
105.363 MCG
Folic Acid
73.289 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 the 9 - 10 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. -Bread can be stored frozen to increase its shelf life.
Storage
  • Frozen: 270 DAYS
  • Refrigerated: 0 DAYS
  • Ambient: 7 DAYS
Allergens
CONTAINS: WHEAT MAY CONTAIN TREE NUTS. DERIVED FROM BIOENGINEERING

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