Backmischung Roggen-Mischbrot

rye flour 47.0% , wheat flour 45.0% , sourdough 4.3% , iodised salt 1.0% , Trocken 1.0% , yeast 0.9% , sugar 0.5% , barley malt flour 0.2% , Acid 0.1% , malt extract 0.1% , Flour treatment agent 0.0% , in dem auch Sesam 0.0% , soya 0.0% , lupin bean 0.0% , milk 0.0% , Ei verarbeitet werden 0.0%

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