Art.No. 3481

Garlic Flatbread 180g

A hybrid between focaccia and pizza! A bread with garlic oil, herbs and cheese. Eat natural or serve wth toppings of your choice!

Product information

Sales unit KAR
Base Unit ST
Number Package 18
Box Weight 3.24 KG
Product Weight 180.00 G
Serving Size 180.00 G





Frozen : Oven 200°C for 2-3 minutes. Thawed: Oven 200°C for 1 m,inute.


WHEAT flour( (contains ascorbic acid), water, rapeseed oil, CHEESE, Grana padano ( MILK, salt, rennet, preservative E1105( from EGG)), garlic (2,5%), DURUM WHEAT flour, parsley, salt, olive oil, spices ( incl. pepper, oregano), dried sourdough (WHEAT), yeast, potato flake, potato flour, emulsifier E471.

Allergy information (included in the recipe)

Apricot seeds Fish Celery Poppy seed Sesame Nuts Milk protein Pine kernels Mollusc Sunflower seed Peanuts Sulfur dioxide, sulphite Mustard Egg protein Leguminous plant/Pulses Crustaceans Lactose Gluten Soy protein Lupine Barley Kamut Oat Rye Spelt Wheat Almond Brazil nut Cashew Hazelnut Macadamia Pecan Pistachio Queensland nut Walnut

Nutrition /100 gram

Energy, KJ 1342.00
Energy, kcal 321.00
Fat 14.00 g
- of which saturated fat 2.90 g
Carbohydrates 39.00 g
- of which sugars 0.30 g
Fiber 1.90 g
Protein 9.00 g
Salt 2.00 g


Min: -24°C

Max: -18°C

Shelf life

365 days

Packaging information

Base level
Width-UoM Base 135.000
Weight Base 0.181
EAN/UPC-code Base 7310960034810
Weight Unit Base KG
Height-UoM Base 230.000
Length-UoM Base 15.000
Net Weight Base
Width-UoM Intermediate 242.000
Weight Intermediate 3.478
EAN/UPC-code Intermediate 17310960034817
Weight Unit Intermediate KG
Height-UoM Intermediate 157.000
Length-UoM Intermediate 400.000
Net Weight Intermediate 0.180
Top Level
Width-UoM Top 800.000
Intermediate Top 268.460
EAN/UPC-code Top 37310960034811
Weight Unit Top KG
Height-UoM Top 1249.000
Length-UoM Top 1200.000
Net Weight Top 226.800

Garlic Flatbread 180g

Garlic Flatbread 180g
The product composition may be changed at any time.
Therefore always read the ingredient list on the packaging.