Pain complet (préparation pour pain)

farine do blé 80.0% , gruau d'avoine 7.0% , wholemeal rye flour 4.0% , pâte séche au levain 3.0% , iodised salt 1.7% , baker's yeast 2.0% , barley malt flour 0.9% , malt extract 0.6% , Acidity regulator 0.4% , Acid 0.2% , glucose 0.1% , Flour treatment agent 0.1% , ecide ascorbique 0.1%

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