Ciabatta Vietnamien
Crous Languedoc Roussillon, Crous Resto' · 316 g
Ingredients
PAIN CIABATTA 47.5% , malted barley 16.4% , wheat malt 8.2% , water 5.1% , vegetable oil and fat 3.5% , wheat gluten 2.5% , salt 2.0% , yeast 1.6% , levain de SEIGLE désactivé 1.3% , ferment 1.1% , E300 0.9% , filling 52.5% , Filet de poulet rộti 36‚1.% 0.7% , cucumber 30.1% , carrot 12.0% , salade batavia 9.0% , coriander 6.0% , SAUCE TERIAKI 6.0% , coriander 0.6%
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Product data from Open Food Facts (ODbL) — community-maintained, imperfect, fixable.