gr. langgezogenes Weizenbrot 1000g
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wheat flour; water; yeast; Steinsalz; Gerstenmalz; dextrose; Maismehl
grain mixing ratio:
99,7% wheat, 0,2% barley, 0,1% maize
Notice for allergic person: Allergens according to the EU list
|per 100g||% GDA*|
|thereof - saturated fatty acids:||0.1 g|
|thereof - multiple non-saturated fatty acids:||0.4 g|
|thereof - uncomplex non-saturated fatty acids:||0.1 g|
|thereof - Sugar:||1.1 g|
|Dietary Fiber:||3 g|
Vitamins & Mineral nutrients***:(The values in parentheses correspond to x percent of the recommended daily supply.)
|Phospor||113,3 mg (16 %)|
|Vitamin B9 - folic acid (total)||61,52 µg (31 %)|
A good wheat bread can be determined by a crusty crust which is still crusty the next day as in our gr. langgezogenes Weizenbrot. To preserve the bread from drying out you should keep it in a clay bread pot.
*GDA (Guideline daily amount) for women, based on 2000 kcal. The nutritional needs of individuals may be higher or lower, based on gender, age, level of physical activity and other factors.
***The nutritional value information on these website are calculated average values. Differences in production technology and sources of ingredients can manipulate the data. Changes of recipe is possible and be updated in regular intervals. The listing of the data shows the present conditions. All data can be changed without publication. No warranty for a 100% completeness of the data can be taken over. Mistakes and misprint reserve.
last change: 20th December 2019