Maracaibo 88%Couverture Dark Rondo. C088E

Oat Flakes

Ingredients

Oat wholemeal flakes (100%)

Potato Bread Mix

Ingredients

NA

Baking premix to produce Organic 5-Grains bread with oil seeds

Ingredients

Oat flakes*, rye flakes*, millet*, barley groats* corn semolina*, wheat protein*, soy grits*, sunflower seed*, flax seed*, wheat flour*, fibre (apple fibre*), thickener (E412*), wheat malt*, flour enhancer (ascorbic acid E300, baking enzymes) * from certified organic production – DE-Eco-001 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 Wholemeal spelt bread

Ingredients

Spelt (wholemeal flour, wholemeal flakes, wholemeal sour dough dried, wholemeal groats, wholemeal flour from germinated spelt wheat), sunflower seed, barley malt, potato flakes, rice flour, sugar, salt, dextrose, barley wholemeal flour, fibre (apple fibre), thickener (E412), fructose, corn flour, acidifier (E296), sunflower seed flour, acidity regulator (E262) 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 Multi-grain premix to produce Wheat rolls

Ingredients

Flax seed, rye flour, sunflower seed, wheat flour, sesame seed, salt, barley malt, wheat malt, sugar, wheat protein, wheat sourdough dried, emulsifier (E472e), separating agent (E170), 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

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.

Breadmix for Multi Grain Dark Bread

Ingredients

Brown Linseed; Malted rye grit; Soy grits; Corn semolina; Oat flakes; Vegetable oil: Rapeseed.