Mix French Bakery Basket

Ingredients: White bouchon: WHEAT flour, water, yeast, salt, WHEAT gluten, flour treatment agent (E300), enzymes, malted WHEAT flour.
Multigrain bouchon: WHEAT flour, water, RYE flour, WHEAT gluten, yeast, sunflower seeds, salt, buckwheat flour, WHEAT bran, brown linseed, millet, roasted malted WHEAT flour, yellow linseed, OAT flakes, rice flour, GERST flour, flour treatment agent (E300), enzymes, malted WHEAT flour.
Multigrain ciabatta: WHEAT flour, water, OAT flakes, RYE flour, brown linseed, yeast, salt, WHEAT gluten, sunflower oil, WHEAT bran, malted WHEAT flour, enzymes, flour treatment agent (E300). Topping : SESAME seeds, brown linseed.
Spiced ciabatta: WHEAT flour, water, olive oil, salt, yeast, WHEAT gluten, malted WHEAT flour, flour treatment agent (E300), enzymes. Topping: herbs (rosemary, savory, thyme, basil, marjoram).
Seeds petit pain: WHEAT flour, water, RYE flour, WHEAT bran, yeast, salt, devitalised WHEAT sourdough, WHEAT gluten, sunflower oil, roasted malted RYE flour, malted WHEAT flour, flour treatment agent (E300), enzymes. Topping: OAT flakes, brown linseed, yellow linseed, sunflower seeds, millet, poppy seeds.

Nutritional values per 100 g
Energy 1147 kJ / 272 kcal
Fats 2,6 g
- of which saturated 0,4 g
Carbohydrates 53,1 g
- of which sugars2,8 g
Fibre 0,0 g
Protein 8,6 g
Salt 1,3 g

Article number: 358042

Contact: Versunie, PO box 247, 1700 AE Heerhugowaard

Hendrickx Spelt Toast

with smoked salmon, avocado smash
and Dutch shrimp

Ingredients:

  • 2 slices of spelt bread
  • 2 slices of smoked salmon
  • 25 g of Dutch shrimp
  • 1 avocado
  • 1 tbsp of lemon juice
  • 1 egg
  • cress
  • chili flakes
  • salt
  1. Heat a frying pan over low heat with a dash of sunflower oil.
  2. Place the bread in the pan and toast until golden brown and crispy on both sides.
  3. Cook the eggs for 5-6 minutes until soft-boiled and rinse them under cold water.
  4. Peel and halve the eggs.
  5. Halve the avocado and remove the pit.
  6. Scoop out the flesh and put it in a bowl.
  7. Add a tablespoon of lemon juice and a pinch of salt and mash with a fork until desired texture.
  8. Spread the avocado smash over the slices of toasted bread.
  9. Top with a slice of smoked salmon, half an egg, and sprinkle the Dutch shrimp on top.
  10. Garnish with cress and season with chili flakes to taste.