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wheat flour; Backmischung (wheat flour; Leinsaat; Sonnenblumenkerne; Roggenmehl; Sesam; salt; Erbsenfaser; wheat gluten; sugar; Roggenmalzquellmehl; Dextrose; Roggensauerteig getrocknet; Gerstenmalzmehl; Weizenmalzmehl; Emulsifiers (Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids; Sojalecithin); Anti-caking agents (Calcium sulphate); Bread enhancer (Ascorbic acid); Enzyme); water; yeast
grain mixing ratio:
91,6% wheat, 7% rye, 1,4% barley
Notice for allergic person: Allergens according to the EU list
may contain traces of eggs and products thereof
may contain traces of milk
may contain traces of nuts
may contain traces of mustard
may contain traces of sulphur dioxide and sulphites (E220 - E228) in concentrations of at least 10mg/kg or 10kg/l represented as SO₂
|per 100g||per piece (56g)||% GDA* per piece (56g)|
|Fat:||5.8 g||3.2 g|
|thereof saturated fatty acids:||0.8 g||0.5 g|
|Carbohydrate:||42.8 g||23.9 g|
|thereof Sugar:||1.7 g||1 g|
|Dietary Fiber:||5.9 g||3.3 g|
|Protein:||10.5 g||5.9 g|
|Salt:||1.42 g||0.79 g|
*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: 18th March 2019