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- Eatr58.3%—
- Farine solei!lane mie creme20.8%—
- Farine de BIE tendre T6510.4%—
- Wheat gluten5.2%—›
- Matt de BIE torréfié2.6%—
- Germe de blé stabilisé1.3%—
- Matt de BIE toasté0.7%—
- Enzyme0.3%—›
- Alpha-amyfase0.2%—
- Hémicellulase0.2%—›
- Antpoxydant0.3%—
- E3000.3%—
- E3000.3%—
- Prémix seigle10.4%—
- Farine de SEIGLE GLUTEN5.2%—
- Rye sourdough5.2%—
- Matt5.2%—
- PORGE Farine T65 Extrait Enzymes2.6%—
- Alpha-amy!ase1.3%—
- Xylanase1.3%—›
- Traces de à coques2.6%—
- Yeast2.6%—›
- Quide stabilisée2.6%—
- Baker S yeast1.3%—
- Salt0.5%—›
- Stabiliser0.8%—
- E4150.8%—
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eatr, farine solei!lane mie creme (Farine de BIE tendre T65, GLUTEN de blé, Matt de BIE torréfié, Germe de blé stabilisé, Matt de BIE toasté, Enzymes (alpha-amyfase, hémicellulase) Antpoxydant : E300 (acide ascorbique)),' prémix seigle : farine de SEIGLE GLUTEN. levain de SEIGLE déshydraté, Matt (PORGE Farine T65 Extrait Enzymes (alpha-amy!ase, xylanase) Traces de à coques),' levure [quide stabilisée (levure de panification, sel, stabilisant : gomme xanthane,)
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