Laugengebäck

wheat flour 59.8% , water 20.1% , bread improver 1.2% , wheat flour 1.2% , malted barley 1.2% , flour 1.2% , Emulsifier 1.2% , Stabiliser 1.2% , Dinatriumdiphosphat e450 1.2% , dextrose 1.2% , malted wheat flour 1.2% , inactive dough 1.2% , Flour treatment agent 1.2% , yeast 1.2% , iodised salt 0.7% , Brezellauge 5.6%

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