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- Wholemeal spelt flour55%—
- Water22.5%—›
- Spelt flour11.3%—
- Type 105011.3%—
- Natural sourdough5.6%—
- Rye2.8%—›
- Water2.8%—›
- Sunflower oil2.8%—›
- Whole cane sugar1.4%—
- Yeast0.7%—›
- Salt0.4%—›
- Malted barley0.2%—›
- Acerolakirschsaftpulver0.2%—
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_Dinkelvollkornmehl_, Wasser, _Dinkelmehl_ (Type 1050), Natursauerteig (_Roggen_, Wasser), Sonnenblumenöl, Vollrohrzucker, Hefe, Salz, _Gerstenmalz_, Acerolakirschsaftpulver
Food health
Nutrition profile and additives of concern
Per-ingredient concern · chemical identity, not food safety
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How we assembled this record: source coverage, image cache state, review state, and the active product version.
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