A classic lye pastry where we give the dough a long time to mature and develop its aroma. The surface is treated with caustic soda before baking. The result is a lye pastry with lots of flavour that stays fresh for a long time and is perfect for topping.
wheat flour, water, vegetable oils and fats (rapeseed, coconut, rapeseed whole hydrogenated, sunflower; in variable proportions by weight), yeast, iodised table salt (table salt, potassium iodate), sugar, malt flour (wheat, barley,rye), wheat saw dyed;
Cereals containing gluten
May contain traces of milk and milk products, sesame seeds, nuts or eggs.
|Average nutritional values per 100g|
|– of which saturates||2,2 g|
|– of which is sugar||1,2 g|