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It is prepared on a natural sourdough born of flour and water, without the use of yeast synthesized by the industrial way, accelerating the & nbsp; the bakery process. & nbsp; a long process of fermentation of the startership during the week with its systematic update allows you to develop natural enzymes necessary for human health. & nbsp ;

This method of cooking allows us to bake bread with & nbsp; saturated & nbsp; taste, crispy brown crust and porous crumb. Service bread retains & nbsp; its taste throughout the expiration date.

Composition: & nbsp; wheat flour, water, complex food supplement (wheat flour, baking powder E575, E500II, E450i, Emulgator E482, pea fibers, anti -foliage agent E170, thoroughbred E466, flour of wheat malt, flour, flour of millet malt. Acidity regulator E341I, flavor, anti -oxiller E300, enzyme drugs), rye flour, & nbsp; margarine (deodorous oil, water, emulsifier E471, E475, E322, food salt, & nbsp; preservative & nbsp; E202, & nbsp; The fragrance & quot; & quot;, dye E100, E106B, & NBSP; hydrogenized and non-ithydrogenized & nbsp; oil, water), sugar, malt extract (barley malt, water).