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sourdough (Roggenmehl; water); wheat flour; water; Roggenschrot; Haferflocken; Hirse; Maismehl; Gerstenflocken; Sonnenblumenkerne; Leinsaat; yeast; Steinsalz
grain mixing ratio:
38% rye, 29% wheat, 10% oats, 9% Hirse, 7% maize, 7% barley (17% full grain)
Notice for allergic person: Allergens according to the EU list
may contain traces of milk
may contain traces of sesame seeds
|per 100g||per slice (38g)||% GDA* per slice (38g)|
|Fat:||2.9 g||1.1 g|
|thereof - saturated fatty acids:||0.4 g||0.1 g|
|thereof - multiple non-saturated fatty acids:||1.6 g||0.6 g|
|thereof - uncomplex non-saturated fatty acids:||0.6 g||0.2 g|
|Carbohydrate:||35.9 g||13.5 g|
|thereof - Sugar:||1.4 g||0.5 g|
|Dietary Fiber:||4.8 g||1.8 g|
|Protein:||7.1 g||2.7 g|
|Salt:||0.89 g||0.33 g|
Vitamins & Mineral nutrients***:(The values in parentheses correspond to x percent of the recommended daily supply.)
|per 100g||per slice (38g)|
|Phospor||166,18 mg (24 %)||62,47 mg (9 %)|
|Magnesium||56,12 mg (15 %)||21,1 mg (6 %)|
|Vitamin B9 - folic acid (total)||33,73 µg (17 %)||12,68 µg (6 %)|
The selection of ingredients in combination with sourdough and a robust crust guarantees that our Sechskornbrot will last up to four days.
To ensure aroma and freshness keep in a clay bread pot.
*GDA (Guideline daily amount) for women, based on 2000 kcal. The nutritional needs of individuals may be higher or lower, based on gender, age, level of physical activity and other factors.
***The nutritional value information on these website are calculated average values. Differences in production technology and sources of ingredients can manipulate the data. Changes of recipe is possible and be updated in regular intervals. The listing of the data shows the present conditions. All data can be changed without publication. No warranty for a 100% completeness of the data can be taken over. Mistakes and misprint reserve.
last change: 3rd January 2018