Monastery bread with apricots

Monastery Bread with Apricot

Monastery Bread with Candied Apricot
Perfect for breakfast, as a dessert after a meal with a cream, or as an afternoon snack. Like all our leavened products, the processing time is 4 days, with more than 48 hours of double leavening. It is made only with butter, without any vegetable fat, with live sourdough yeast.

Italy €10, Europe €15 — Free for orders over €49 in Italy and €79 in Europe.

Type 00 wheat flour, candied apricot 16.8% (apricot, sugar, glucose, water), butter (milk), fresh egg yolks, glaze (granulated sugar, egg white, powdered sugar, rice flour, sunflower seed oil), sugar, sourdough (wheat flour, water), granulated sugar, pastry cream (milk, cream (milk), egg yolk, sugar, potato starch), salt, Bourbon vanilla from Madagascar.

GLUTEN, MILK, EGG, NUTS (ALMONDS)

- ENERGY: 1623.0 KJ
- KCAL: 387.0 Kcal
- FAT: 16.0 g
- CARBOHYDRATES: 54.0 g
- SUGARS: 32.0 g
- PROTEINS: 6.7 g
- SALT: 0.6 g