MIXING ORGANIC NATURAL SOURDOUGH
P LEVAIN EQ
The leaven keeps the bread much longer and is more digestible for the body. It is presented in the form of 4 pre-weighed sachets of flour for making natural sourdough. The manufacturing instructions are indicated on the packaging.
Delivery between 5 and 7 days
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This preparation allows you to make a sourdough for the preparation of your breads and brioche with natural leaven.
P LEVAIN EQ
100 Items
Data sheet
- Date of Minimum Durability
- Refer to the date indicated on the label
- Preserving
- Keep away from light and dry.
- Valeurs nutritionnelles
- Les valeurs nutritionnelles fournies sont calculées sur le produit sec
Specific References
Informations nutritionnelles / 100 g
Rye flour and wheat flour
| Energy | 1457 kJ/ 344 Kcal |
| Fat | 1.12 g |
| (Saturated fatty acids) | 0.199 g |
| (Monounsaturated fatty acids) | 0.165 g |
| (Polyunsaturated fatty acids) | 0.621 g |
| (Alpha-linolenic fatty acid) | 0.032 g |
| (Oleic fatty acid) | 0.165 g |
| (Linoleic fatty acid) | 0.588 g |
| Carbohydrates | 70.8 g |
| (With sugar) | 1.4 g |
| Protein | 8.52 g |
| Fibers | 8.46 g |
| Sodium | 3.21 mg |
| Salt | 0.008 g |
| calcium (Ca) | 26 mg |
| Magnesium (Mg) | 64.6 mg |
| Iron | 1.76 mg |
| phosphorus | 246 mg |
| Potassium (K) | 348 mg |
| Copper | 0.3 mg |
| Selenium (Se) | 1.5 µg |
| Thiamine (vitamin B1) | 0.346 mg |
| Riboflavin (vitamin B2) | 0.077 mg |
| Niacin (vitamin B3) | 1.47 mg |
| Pantothenic acid (vitamin B5) | 0.513 mg |
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The leaven keeps the bread much longer and is more digestible for the body. It is presented in the form of 4 pre-weighed sachets of flour for making natural sourdough. The manufacturing instructions are indicated on the packaging.