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	Art.-Number 1447   Name Olivenciabatta 250g   Weight ca. 250g   Units 30   Units per poliet 28   Defrost in min. 15-20   Baking temp. in °C 190-210   Baking time in Min. 5-7   Steam in Sec. none       Art.-Number 1310   Name Olivenciabatta Kalamata   Weight ca. 250g   Units 30   Units per poliet 28   Defrost in min. 15-20   Baking temp. in °C 190-210   Baking time in Min. 5-7   Steam in Sec. none       Art.-Number 1635   Name Suprême Noix   Weight ca. 500g   Units 20   Units per poliet 28   Defrost in min. 20-30   Baking temp. in °C 170-180   Baking time in Min. 12-15   Steam in Sec. none			Our Catalogs Main Catalog 2011 / 2012 Novelties Catalog 2010 / 2011 Delikatess Catalog 2010 / 2011

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