Délifrance Héritage

Multiseed half baguette

This recipe signed by Pascal Tepper, "Meilleur Ouvrier de France", will surprise you with its contrasts of tastes and textures.
In this baguette, we find all the traditional bakery know-how's inspiration: natural stone oven part-baking, and a slow fermentation which reveal the flax, millet, poppy, pumpkin and sunflower seeds' fruity and roasted notes.

This product is made with CRC®-certified cereals (Culture Raisonnée Contrôlée: Controlled, Responsible and Sustainable Crops).
70 per box
9-10 min -  210°C



More Information
Channel Quick service restaurant
Consumption time Dinner-Lunch
Dimension 25 cm
More Information
Range Délifrance Héritage
Recipe Speciality
Technology Part baked - rustic
Topping Seeds

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