Ingredients : Organic Yeast
BIOREAL organic yeast is produced using organic cereals without the use of chemical additives during
fermentation.
Selected strains of yeast and lactic acid bacteria cultures are bred in a wholly organic nutrient solution
made from organic grain, pure spring water and enzymes. All micro-organisms and raw materials used are
guaranteed non-GMO, organic ingredients.
To produce conventional yeast, chemical nitrogen sources as ammonia, ammonia salts and lyes as well as
acids including sulphuric acid, synthetic vitamins and growth substances are used.
The BIOREAL fermentation process uses no chemical additives and sunflower oil is used as an antifoaming
agent. Since no chemicals are used, BIOREAL organic yeast needs no rinsing either, so no
chemically contaminated waste water is produced.
For a typical medium sized loaf you will need 1 small sachet for 500g of flour. No need to rehydrate first.
If using a bread maker, then add first before the flour to avoid contact with the water, salt or sugar before
the mixing process starts.
|
Nutrition Fact/ 營養價值 (Per100g/ 每100克)
|
|
Calories/ 熱量
|
275 Kcal/千卡
|
|
蛋白質/ Protein
|
35 g/克
|
|
總脂肪/ Total Fat
|
7 g/克
|
|
飽和脂肪/ Saturated Fat
|
1.5 g/克
|
|
反式脂肪/ Trans Fat
|
0 g/克
|
|
碳水化合物/ Carbohydrates
|
18 g/克
|
|
糖/ Sugars
|
0.5 g/克
|
|
鈉/ Sodium
|
0.2 mg/毫克
|
BY APPOINTMENT TO HRH PRINCE OF WALES FLOUR MILLERS
Shipton Mill specialises in supplying high quality organic flours to Artisan Bakers making the highest quality artisan breads.
Mill produces flours of exceptional quality, without haste and with scrupulous care, using only the best ingredients. For
over 900 years a mill has stood here on the banks of the River Avon. Today it produces a wide variety of speciality flours,
using both traditional grain and traditional methods.
Shipton Mill stoneground flours are ground with traditional French Burr millstones, just as they would have been in
mediaeval times.
Stone-grinding flour is a simple, traditional process in which all the organic goodness of wholemeal flour is retained, unlike
steel "roller" milling of white flour where the essential bran and germ is engineered away. The increased heat generated from
roller milling can damage the natural proteins that are essential to producing the finest breads and dough, as well as being
nutritional.
