Vollkorn-Sauerteig - rinatura - 125g

Food processing

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  Processed foods

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  Elements that indicate the product is in the 3 - Processed foods group:

  • Ingredient: Microbial culture

  Food products are classified into 4 groups according to their degree of processing:

  1. Unprocessed or minimally processed foods
  2. Processed culinary ingredients
  3. Processed foods
  4. Ultra processed foods

  
  

  The determination of the group is based on the category of the product and on the ingredients it contains.

  → Learn more about the NOVA classification

Ingredients analysis

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  Details of the analysis of the ingredients

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  : fermentiertes Roggenvollkornmehl, Sauerteigkulturen

  1. fermentiertes Roggenvollkornmehl -> de:fermentiertes-roggenvollkornmehl - labels: en:organic - percent_min: 50 - percent_max: 100
  2. Sauerteigkulturen -> en:sourdough-starter - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 50

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  Nutrition facts

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  Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (15g)	Compared to: Yeast
  Energy	1,464 kj (350 kcal)	220 kj (52 kcal)	+51%
  Fat	2 g	0.3 g	-37%
  Saturated fat	0.3 g	0.045 g	-60%
  Carbohydrates	67 g	10.1 g	+242%
  Sugars	1 g	0.15 g	-71%
  Fiber	12 g	1.8 g	-38%
  Proteins	10 g	1.5 g	-68%
  Salt	0.1 g	0.015 g	-57%
  Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %	0 %

Carbon footprint

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  Equal to driving 2.9 km in a petrol car

  561 g CO² per 100g of product

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  The carbon emission figure comes from ADEME's Agribalyse database, for the category: Baker's yeast, dehydrated (Source: ADEME Agribalyse Database)

  Stage	Impact
  Agriculture	0.0 %
  Processing	97.8 %
  Packaging	0.1 %
  Transportation	1.8 %
  Distribution	0.3 %
  Consumption	0.0 %

Packaging

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  Missing packaging information for this product

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Transportation

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  Origins of ingredients

  Missing origins of ingredients information

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  ⚠ ️ The origins of the ingredients of this product are not indicated.
  
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Labels

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  EU Organic

  Organic agriculture contributes to preserve biodiversity, climate, water quality and soil fertility.

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  Organic food is food produced by methods complying with the standards of organic farming and features practices that cycle resources, promote ecological balance, and conserve biodiversity.