Kürbiskernbrot 750g Weizenmischbrot
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wheat flour; water; 19% Kürbiskerne; Roggenmehl; Natursauerteig (water; Roggenvollkornmehl; Roggenmehl); 2,8% Sonnenblumenkerne; 2,8% Sesam; Roggenmalzflocken; Steinsalz; Honig; 0,5% Kürbiskernöl; yeast
grain mixing ratio:
60% bullhead wheat, 36% champagne rye, 4% rye (10% full grain)
Notice for allergic person: Allergens according to the EU list
|per 100g||% GDA*|
|thereof - Saturated fatty acids:||2,2 g|
|thereof - Multiple non-saturated fatty acids:||5,2 g|
|thereof - Uncomplex non-saturated fatty acids:||4,1 g|
|thereof - Cholesterol:||0,0 mg|
|thereof Sugar:||2,3 g|
Vitamins & Mineral nutrients***: (The values in parentheses correspond to x percent of the recommended daily supply.)
|Iron||2,39 mg (17 %)|
|Magnesium||99,51 mg (27 %)|
|Phospor||233,52 mg (33 %)|
|Zink||2,45 mg (25 %)|
|Vitamin B1 - Thiamin||0,18 mg (16 %)|
The selection of ingredients in combination with sourdough and a robust crust guarantees that our Kürbiskernbrot will last up to four days.
To ensure aroma and freshness keep 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: 4th October 2020