Multigrain
Pan di Grano
A select mix of flours and seeds, leavened with a sourdough starter for a soft, wholesome bread. The nutritious rye, flax seeds and sunflower seeds bring a rustic touch and rich flavour to every bite.
Discover the entire range How are they made?
Flax seeds and sunflower seeds
Rye
Sourdough
Ingredients
Bread with soft wheat flour type “0” and type "1", barley flour and rye flour with sunflower oil 3%, sunflower seeds, linseed and sourdough.
Soft wheat flour type "0" 50%, water, sunflower oil 3%, soft wheat flour type "1" 3%, barley<7strong> flour 3%, sunflower seeds 3%, yellow linseed and brown linseed 3%, rye flour 2%, chopped soy, wheat gluten, sourdough 1% (water, wheat flour), rye powder devitalized sourdough, salt, yeast, malted barley flour. Treated with ethyl alcohol. May contain traces of milk and eggs.
Nutritional values
| 100g | 47,5g | AR**/47,5g | |
|---|---|---|---|
| Energy | 1218kJ/ 289kcal | 579kJ/ 137kcal | 7% |
| Fats of which saturates | 6,5 g 0,8g | 3,1 g 0,4g | 4% 2% |
| Carbohydrates of which sugars | 45 g 3,0g | 21 g 1,4g | 8% 2% |
| FIBER | 5,1g | 2,4 | - |
| PROTEINS | 10g | 4,8 | 10% |
| SALT | 1,4g | 0,68 | 11% |
* Per slice.
** AR= Reference intake of an average adult (8400kJ / 2000kcal).
** AR= Reference intake of an average adult (8400kJ / 2000kcal).