Baking mix for Danish chia rye bread (Rugbrødet) in a bottle with promotional label

In stock

Item number

850-1125

Price:

The price is a target price - please inquire for binding prices

from €19.05 for 1,056 pc. - price per pc.

Delivery Time:

from approximately 15 work days excl. shipping time

Minimum Order Quantity:

from 24 pcs.

Availability:

available

Product Data:

More Information
Product Features
Product Name	Baking mix for Danish chia rye bread (Rugbrødet) in a bottle with promotional label
Item number	850-1125
Brand	Danish Brand Quality
Price from	€19.05
Price description	for 1,056 pc. - price per pc.
Execution	Elegant 1.0 l bottle with cap. The design is inspired by the classic milk bottle and exudes nostalgia and care. Foil options for the label: white, transparent, metallic.
Product size	Approx. 280 x 85 mm
Organic control body	DK-ØKO-100
Contents	Approx. 754 g, organic baking mix for Danish chia rye bread (Rugbrødet), coarsely ground rye flour, coarse Dalar wheat flour, wholemeal, rye, chia seeds, cane sugar, roasted malt, rock salt
Advertising space	Please request the dimensions of the advertising space as a standing drawing.
Advertising placement	Front label
Printing	4c Euroscale
Durability	Approx. 10 months after production date when stored properly.
Minimum order quantity	24 pcs.
Packaging unit	Carton of 6 pieces
Delivery time	Approx. 15-20 working days after print approval plus shipping time
Note	The bottle and cap can be reused for airtight storage of food, etc. The bottle and cap are dishwasher safe.
Miscellaneous	Baking instructions: You will need: yeast, water, bowl (at least 3 litres), cling film, baking tin, tea towel, meat thermometer. 1. Dissolve 6 g of yeast in 6.5 dl of cold water. 2. Add the contents of the bottle. 3. Stir with a wooden spoon until the mixture is smooth. Cover the bowl with cling film. 4. Leave the mixture to rise at room temperature for approx. 12–15 hours. 5. The next day, stir the dough well with a wooden spoon and place it in the tin. 6. Leave the dough to rise for 30–45 minutes. Cover with a tea towel. (Small bubbles will form on the surface when the rye bread has risen sufficiently). 7. Place in the oven at 260 °C (not fan-assisted), then reduce the temperature to 190 °C. 8. Bake at 190 °C for approx. 60 minutes. 9. Feel free to use a meat thermometer to check the bread. 10. Leave the bread to cool on a wire rack. Tip: Sprinkle the bread with sesame seeds or rye flour before baking. If necessary, add a little dark beer to the dough instead of water. E.g. 3 dl beer and 4 dl water.
Material	Glass