Sourdough bread - Pumpkin & Spelt
Nutritional values
| Per portion (500g) | Per 100g | |
|---|---|---|
| Energy KJ | 5.750 | 1150.0 |
| Energy kcal | 1.350 | 270.0 |
| Fat | 17.5 g | 3.5 g |
| of which saturated fat | 2.5 g | 0.5 g |
| Carbohydrates | 250 g | 50.0 g |
| of which sugars | 7 g | 1.4 g |
| Fibre | 16.5 g | 3.3 g |
| Protein | 50 g | 10.0 g |
| Salt | 6 g | 1.2 g |
Table of contents
WHEAT flour (contains ascorbic acid, BARLEY malt), sourdough WHEAT/SPELT, water, SPELT whole grain flour, pumpkin seed (4,7 %), puffed SPELT WHEAT, sea salt, yeast, BARLEY malt, WHEAT gluten, guar gum. Total amount of spelt (7 %). May contain traces of milk, egg, sesame, mustard, soya and lactose.
Storage
-24°C °C
-18°C °C
365
Cooking instructions
Thaw until room temperature. Bake at 200°C for about 8-10 minutes. Can also be thawed in max + 8 ° C for max 48h before baking.