Pan multicereales — Nutri-Score, Calories et Composition

people with gluten intolerance, ingredients: corn starch, water, sourdough 12% (rice flour, water), rice starch, cereals 4,4% (flour mijp bread cereal, prepared especíticamente for beet sugar, rice syrup, sunflower oil, flakes (and linen 1,9% thickener: hydroxypropylmethylcellulose, millet flakes by 2.6%, flour of quinoa 1,8%), vegetable fibre (psyllium), cane syrup will soy 2, 1%, sunflower seeds 2,1%, bran of soybean at 1.9%, you nillas is 1.4%, soy protein, yeast, iodized salt (salt, iodide of po tasiol), honey, you can comtener traces of lupine, mustard and sesame, lactose-free, product packaging in protective atmosphere, to preserve in cool and dry place, cna once open, re-close the container v onsumir the bread in a period of 2 or 3 days, or freeze directly, or pão de way de cereais, specially formulated for people com intolerância ao ingredients: amido de milho, water, massa lêveda 12 lanmia of alior, water), am gone from rice, cereais 4 4% (farinha deino miudo by 2.6%, farin has quinoa \,8%) vegetable fiber (psil , of beterraba, xaro pe of rice, oil girassol, flocos of sojeinh sementes tour sun was 2.1%, farelo de soja 1.9% in semenes gluten, espessante hidroxinronilmatil nrot consume preferably before consuming preferência before: