Loaf: Wheat Flour (gluten<\/strong>), Water, Yeast, Salt, Flour Improver [emulsifier, calcium carbonate, ascorbic acid, malt flour, enzymes], Vegetable Fat [palm fruit mesocarp]. Preservative: calcium propionate. <\/p>Filling: Vegetable oil [(palm fruit mesocarp) preservative: potassium sorbate E202], Garlic (15%) [vinegar, water {Preservative sodium benzoate}, Dried Parsley
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HEATING INSTRUCTIONS<\/h2>Heating times are guides only. Pre heat oven to 200 \u00b0C. Remove product from outer packaging and heat in the foil for approximately 15 - 20 minutes. Open the foil to check that the butter has melted. If you'd like a more crispy crust, keep the foil open and pop back into the oven for 2 - 3 minutes ~ watch that it doesn't burn!<\/p><\/div>
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A 150g French Baguette, sliced with garlic butter pipped in between the slices and wrapped in foil. Generally, there'll be eight (8) slices - you can use this to work out how many loaves you'll need for your party.
INGREDIENT DECLARATION
Loaf: Wheat Flour (gluten), Water, Yeast, Salt, Flour Improver [emulsifier, calcium carbonate, ascorbic acid, malt flour, enzymes], Vegetable Fat [palm fruit mesocarp]. Preservative: calcium propionate.
Filling: Vegetable oil [(palm fruit mesocarp) preservative: potassium sorbate E202], Garlic (15%) [vinegar, water {Preservative sodium benzoate}, Dried Parsley
HEATING INSTRUCTIONS
Heating times are guides only. Pre heat oven to 200 °C. Remove product from outer packaging and heat in the foil for approximately 15 - 20 minutes. Open the foil to check that the butter has melted. If you'd like a more crispy crust, keep the foil open and pop back into the oven for 2 - 3 minutes ~ watch that it doesn't burn!