Roggenschrot grob (Crushed Rye)

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.

Premix with sour dough for crusty bread and rolls

Ingredients

Wheat flour, salt, wheat sourdough dried, rye flour, barley malt, wheat malt, emulsifier (E322) (rapeseed), sugar, thickener (E412), acidity regulator (E341, E262), 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 Maize pastry

Ingredients

Maize grits, wheat flour, sunflower seeds, wheat protein, salt, vegetable oil (rapeseed), spicery, coloring food (curcuma oil extract), flour enhancer (E300) 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.

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).