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Greenveil proxy cache
Asset write on fetch
- Rye flour41.5%—›
- Spelt flour20.5%—
- Rye sourdough14%—
- Rye flour7.3%—›
- Chef6.8%—
- Malt flour10.8%—
- Spelt5.6%—›
- Rye5.1%—›
- Épeautre complet concassé7.1%—
- Wholemeal spelt flour3.6%—
- Wheat gluten1.8%—›
- Salt0.9%—›
- Whey powder0.4%—
- Thickener0.2%—
- E4120.2%—
- Sugar0.1%—›
- Malt extract<0.1%—›
- Malted barley0.3%—›
- Water—›
- Issues de blé<0.1%—
- Emulsifier<0.1%—
- E300<0.1%—
- Enzyme—›
- Pentosanase0.2%—›
- E460—
- E1100—
- Enhancer—
- Wheat flour—›
- Emulsifier—
- Mono- et diglycérides gras—
- Flour treatment agent—
- E300—
- Enzyme—›
- E1100—
- Amylase hémicellulose—
- E1104—
- Auxiliaire technologique—
- Vegetable oil—›
- Yeast—›
- Baker S yeast—
- Salt—›
- Stabiliser—
- E415—
Show original label text
Farine de _seigle_, farine d'_épeautre_, levain de _seigle_ déshydraté (farine de _seigle_, chef), farine de malt (_épeautre_, _seigle_), _épeautre_ complet concassé, farine complète d'_épeautre_, gluten de _blé_, sel, lactosérum en poudre (_lait_), épaississant E412, sucre, extrait de malt (malt d'_orge_, eau), issues de _blé_, émulsifiant E300, enzymes (pentosanase, cellulose, alpha-amylase), améliorant : farine de _blé_, émulsifiant : mono et diglycérides gras, agent de traitement de la farine : acide ascorbique ; enzymes : alpha-amylase, amylase hémicellulose, lipase, auxiliaire technologique : huile végétale 1%, levure : levure de panification, sel, stabilisant : gomme xanthane.
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Nutrition profile and additives of concern
Per-ingredient concern · chemical identity, not food safety
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