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- Wheat flour55%—›
- Water22.5%—›
- Natursauer-Teig13%—
- Rye flour9.8%—›
- Water3.3%—›
- Rye flour4.8%—›
- Rapeseed oil2.4%—›
- Salt0.7%—›
- Yeast0.7%—›
- Acidity regulator1.1%—
- E2621.1%—
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_Weizenmehl_ (55%), Wasser, Natursauer-Teig (13%) (_Roggenmehl_, Wasser), _Roggenmehl_, Rapsöl, Salz, Hefe, Säureregulator Natriumacetate
Food health
Nutrition profile and additives of concern
Per-ingredient concern · chemical identity, not food safety
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