Preparation for wholemeal bread

Name: Preparation for wholemeal bread
Brand: Trek'n Eat
SKU: TNE-12-04
Price: 8.22 EUR
Availability: InStock

Reference : TNE-12-04

This recipe, which contains everything you need to make wholemeal bread easily, keeps for 4 years at room temperature. Perfect for emergency situations!

19 in stock

€8.22 VAT incl.

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Description

A pandemic, floods or confinement are all events that can force you to stay at home for a while. With this wholemeal bread mix from Trek'n Eat, there's no risk of food shortages. You have everything you need to bake 830 g of wholemeal bread, very easily.

All you have to do is pour the contents of the sachet into a container and add 330 ml of lukewarm water. Work the mixture into a dough. Bake at 220°C for 40 to 50 minutes. Now your bread is ready to eat!

As well as being quick and easy to make, the other advantage of this wholemeal bread preparation is its shelf life. It requires no cooling. Store at room temperature for up to 4 years after manufacture. Ideal for emergency use.

Trek'n Eat wholemeal bread mix is :
- Can also be baked on a stove or brazier
- Ready in 15-25 minutes if you're making rolls
- A compact bag that can be stored without taking up too much space

Nutritional values

Composition	Per 100g	Per product
Energy value in Kcal	342	1710
Energy value in Kj	1431	7155
Lipids (g)	1.9	9.5
Of which saturated fats (g)	0.3	1.5
Carbohydrates (g)	64	320
Sugar (g)	2.1	10.5
Fibre (g)	6.5	32.5
Proteins (g)	13	65
Salt (g)	1.9	8.5

Allergens: Gluten
Shelf life (from the date of manufacture): 4 years
Country of origin: Germany
Weight with packaging (g): 525
Weight without packaging (g): 500
Expiration date
Rehydrated weight (g): 830
Preparation time: 45 minutes
Volume of water to add (ml): 330
Organic: No
100% Natural: No
Vegetarian: Yes
Lactose-free: No
Gluten-free: No
Low in salt: No
Cold water: Yes
Vegan: Yes
ingredients: Farine de blé complète 80%, gruau d’avoine 7%, farine de seigle complète 4%, levain sec (farine de seigle fermentée naturellement), sel de table, levure sèche, extrait de malt d’orge, extrait de malt (orge, seigle), correcteur d’acidité : acétate de sodium ; acidifi ant : acide malique ; glucose, agents de traitement de la farine : phosphate de calcium et acide ascorbique.
preparation method: Verser le contenu dans un récipient approprié et ajouter 330 ml d’eau tiède, puis travailler jusqu’à l’obtention d’une pâte. Laisser reposer la pâte pendant au moins 20 minutes, puis lui donner la forme d’une ou plusieurs petites boules de pain. Température de cuisson : env. 220°C. Durée de cuisson : Pain entier 40-50 min., petit pain 15-25 min. Il est possible de cuire la pâte sur le feu dans un plat approprié (ex : poêle en). Beurrer légèrement le plat avant cuisson.