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- Wheat flour type 11060%—
- Rye sourdough20%—
- Wheat gluten10%—›
- Amylases fongiques5%—
- E11002.5%—
- Hemicellulase2.5%—›
- Flour treatment agent5%—
- E3005%—
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Farine de BLE T110*, levain de SEIGLE*, GLUTEN DE BLE*, amylases fongiques: Alpha amylases et hémicellulases, agent de traitement de la farine : acide ascorbique. * Ingrédient issu de l'agriculture biologique. Traces éventuelles de soja, graines de sésame et oeuf.
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