Wheat & rye flour – “Campaillou” Mountaineer Bread

Product Description

A mix of CRC® wheat flour, CRC® rye flour and roasted wheat malt from 100% French cereals. This flour is specially adapted to the production of rustic breads with a dense brown crumb, a slightly acidic taste and a crunchy crust. The combination of wheat and rye brings both strength and softness to create an incomparable texture and taste. Ready to use flour.

Ingredients

Wheat flour*, rye flour*, roasted wheat malt*, wheat gluten*, deactivated rye sourdough*, salt, flour treatment agent (E300), enzymes.
Ingredients followed by * are on the list of the 14 allergens that must be declared.
Wheat*, rye*: cereals containing gluten.
May contain traces of eggs, milk, nuts, mustard, sesame, soya and lupin.
This product is not subject to GMO labeling legislation.
Ingredients in this product have not undergone any ionizing treatment.

Nutritional information

(For 100g of flour)

– Energy (Kj): 1502
– Energy (Kcal): 354
– Fat (g): 1.5
of which saturated fatty acids (g): 0.2
– Carbohydrates (g): 70
of which sugars (g): 2.1
– Protein (g):13
– Salt (g): 1.7

Tips for use and storage

Minimum durability date (MDD)*: 270 days (i.e 9 months).
Store in original packaging, in a cool, dry place, temperature < 25°C (77°F).
* From date of production

Good to know

Rye is a nourishing cereal, rich in proteins, minerals and vitamins from the grain’s husk.

Tips

Breads made with this blend of wheat and rye flours can be kept for 5 to 6 days if stored in a tea towel (preferably linen), or at best in a bread bin.

Tasting advice

Rustic breads can be eaten with any meal, and especially with fish and seafood.

Additional Information

Weight	25 kg
Conditionnement	Sac (25 kg)

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