wheat bread France

... hemp Color of the Finished Product's Crumb: Caramel Usage: Incorporate Sprouted Wheat Grains at a rate of 20 to 25% per kg of dough at the end of kneading In which type of dough to incorporate Germinov: Baguette, traditional bread, rye bread. Tendrarom can be incorporated into all types of bread dough. Packaging: 10 kg bucket Best Before Date: 9 months...

...Honey and fig spice bread 12%, wrapped in transparent film. Net weight 250 g. High honey percentage: 25%. Rich in 2 grains: wheat honey and rye.

... precursors to the gingerbread we know today. The gingerbread as we know it today is believed to have originated from Mi-Kong, literally honey bread in Chinese, which was already consumed in the 10th century and made from wheat flour, honey, and sometimes flavored with aromatic plants. Texts from the 13th century mention Mi-Kong as part of the war rations of Genghis Khan's cavalry, who spread it among the Arabs. It was during the Middle Ages, during the Crusades, that Westerners became acquainted with it in the land. Net weight: 140g...

...Soft-textured gingerbread with an intense flavor of gingerbread spices. Ingredients: wheat flour*, honey, whole eggs (free-range), butter, cane sugar*, milk*, gingerbread spices (cinnamon, anise, ginger, cardamom, coriander, clove, star anise). * Ingredients from organic farming. Serving size approximately 140g. Store in a dry place away from heat and light. Average nutritional values per 100 g: 1421 KJ / 463.7 Kcal, fat: 25.4 g, of which saturated fat: 15.7 g, carbohydrates: 52.6 g, of which sugars: 27.4 g, protein: 5.6 g, salt: 0.7 g...

Our company EDELWEISS GROUP operates in the food industry and offers you products from Russia and Armenia. We also provide a wide variety of other products, including canned goods (eggplant caviar, garlic chili, roasted vegetables, ...), jams and candied fruits (walnuts, strawberries, figs, white cherries, ...), fruit compotes (cherries, cornelian cherries, peaches, ...), nuts, chips, and other p...

At Royaumeix, we cultivate grains – wheat, rye, and spelt – which we transform into flour at our artisanal stone mill. This production allows us to create our various products, including plain or seed breads, which are hand-shaped and baked in a wood-fired oven, as well as brioches and flour. Specialties: Plain wheat flour breads or with seeds, spelt bread, rye bread, country-style brioches, sandwich bread, seed fougasse, flours, tortillas, and spelt shells;...