Crispbread, with spelt flour, with natural leaven and with a sprinkle of sunflower seeds, oatmeal and sesame seeds.
Starter of wheat sourdough cultures were chosen long and carefully. From 2015 until today they do not disappoint us. We chose the best cultures that remain our secret.
The leavening process take 20 hours before production can begin, then we knead the dough shape individual pieces, run slow fermentation, bake, cool and pack a fresh flatbread - all in craft technology.
That is why our products are so crispy and tasty - simply "artisanal".
|Nutritional value||per 100 g||per serving 25 g||% NRV per serving 25 g|
|Energy value||1850 kJ / 441 kcal||457 kJ / 109 kcal||5 %|
|Fat||17 g||4,3 g||6 %|
|including saturated fatty acids||3,3 g||0,82 g||4 %|
|Carbohydrates||53 g||13 g||5 %|
|including sugars||8,5 g||2,1 g||2 %|
|Roughage||8,1 g||2 g||-|
|Protein||15 g||3,6 g||7 %|
|Salt||1,5 g||0,36 g||6 %|
Reference intake of an average adult (8400 kJ / 2000 kcal). A 200 g package contains 8 suggested servings of the product.
The product may contain: rye gluten, oats, barley, peanuts and other nuts, eggs, soy, milk, sulfur dioxide and derivatives.