Maitre Croissant Fin – Croissant Sheet Margarine

Baking premix to produce Oat bread

Ingredients

Oat flakes, oat flakes flour, quinoa bran, wheat protein, sesame, potato flakes, barley malt, thickener (E412), vegetable oil (rapeseed), flour enhancer (E300, baking enzymes) All emulsifiers in use are of vegetable origin. All oils and fats in use are of vegetable origin. All enzymes in use are of bacterial or fungal origin.

Baking premix to produce Organic spelt wholemeal bread

Ingredients

Spelt wholemeal flour*, spelt wholemeal flakes*, spelt wholemeal sour dough dried*, barley malt*, sunflower seed*, fibre (apple fibre*), cane sugar*, sea salt, potato flour*, thickener (E412), acidifier (E296) * from certified organic production All emulsifiers in use are of vegetable origin. All oils and fats in use are of vegetable origin. All enzymes in use are of bacterial or fungal origin

Baking premix to produce Wheat bread

Ingredients

Rye flour, sunflower seed, wheat flour, rye grits, soy grits, rye malt, wheat protein, flax seed, salt, wheat sourdough dried, emulsifier (E471), acidity regulator (E330, E262, E270), thickener (E412), dextrose, vegetable oil (rapeseed), soy flour, sugar, spicery, flour enhancer (E300, backing enzymes) All emulsifiers in use are of vegetable origin. All oils and fats in use are of vegetable origin. All enzymes in use are of bacterial or fungal origin.

Rye groats fine / Rye wholemeal groats fine

Ingredients

Rye groats (100%)

Premix for production of corn bread and rolls

Ingredients

Corn (88%) (Semolina, Pregelatinized flour, Flakes); Wheat gluten; Vegetable oil: Palm; Sweet whey powder; Emulsifier: (Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids (E 472e), Lecithins (E 322)); Sugar; Acidity regulator: Sodium acetates (E 262); Flavouring; Acid: (Citric acid (E 330), Lactic acid (E 270)); Enzymes; Flour treatment agent: Ascorbic acid (E 300).

Bread baking mix with wheat bran for production of dark special bread, inclusive salt

Ingredients

Wheat germ bran; Rye flour; Sugar; Salt; Wheat gluten; Emulsifier: Lecithins (E 322), Mono- and diglycerides of fatty acids (E 471), Sodium stearoyl-2- lactylate (E 481); Wheat malt flour; Dried wheat sourdough; Flour treatment agent: Ascorbic acid (E 300); Enzymes.

Finished mixture for rye wholemeal bread with dried rye wholemeal sourdough and whole meal pellet for a dough without source or brewing unit.

Ingredients

Whole rye grit; Dried whole rye sourdough; Wholemeal rye flour; Whole wheat flour; Vegetable oil: Rapeseed; Dried barley malt extract.

Multi-Purpose Multi Cereal Bread Mix

Ingredients

Flour (Wheat; Rye); Oat grit; Barley grit; Corn meal; Millet; Rye meal; Brown Linseed; Soy grits; Sunflower seeds; Salt; Wheat flour; Acid: Lactic acid (E 270); Flour Treatment agent: Ascorbic acid (E 300); Enzymes.