Bio
Bergweizen
Weissbrot
90% wheat · 10% rye
fluffy · moist · mild
sourdough · 48h fermentation
Mild and well-balanced, with a moist, rich crumb and a light, irregular texture. The mountain wheat used, also known as “Binkel,” gives the bread its distinctive character.
500 g
ALLERGENS
A
FEATURES
vegan · sourdough
INGREDIENTS (*ORGANIC)
Wheat flour*, water, semolina porridge* (water, Binkel semolina*, salt, barley flour*), wheat pre-ferment* (wheat flour*, water, salt, barley malt flour*), rye flour*, potatoes*, Binkel malt flake porridge* (Binkel malt flakes*, water, salt), ancient whole-grain rye* sourdough* (Tauern rye whole-grain flour*, water), salt, barley malt flour*
| NUTRITIONAL VALUES | PER 100 G |
|---|---|
| Calorific value | |
| fat | g |
| of which saturated fatty acids | g |
| carbohydrates | g |
| of which sugar | g |
| protein | g |
| salt | g |
Bio
Waldviertler
ErdäpfelbrotBio
Joseph BrotBio
Urlaib
