When searching for quality raw materials, we could not disregard Quinoa, the most complete source of vegetable protein.
Water, Whole SPELT (50%)*, Sourdough*, T80 WHEAT Flour*, Quinoa* (10%), Quinoa Seeds* (2%), Poppy Seeds* (2%) and Salt.
*From organic farming.
Golden crust and light crumb with black poppy seeds, with a slight aroma of quinoa and seeds.
Rich and versatile bread. Great for light meals, such as breakfast, and is also perfect for wine, cheese and olive oil tasting.
Contains gluten. It may contain traces of nuts, Oat Flour (gluten free), Peanuts and Sesame.
Keep in a cool and dry place.
Nutrition Facts per 100g | per slice (30g)
||965,7Kj / 230,6Kcal
|Fat – of which
|Carbohydrate of which sugars
||9g *DV 18%
*Reference dose for an average adult (8400 KJ/2000Kcal)
Spelt flour is a better quality cereal than common wheat, with more nutrients, lower gluten content, and better digestion.
Quinoa is the most complete source of vegetable protein with all the essential amino acids for our body. It is gluten free, being an alternative for those who are intolerant or choose not to include gluten in their diet, and contains a high content of protein, vitamins and fibre. It is rich in iron, phosphorus, calcium and magnesium and vitamin B2.
It thus gathers properties that benefit the functioning of the body, particularly the intestine, the immune system, and promotes an increase in muscle mass.