Rye dry sourdough 500 g - VIVIO

Due to the rich content of valuable nutrients, vitamins and minerals, the introduction of whole grain products based on rye dry sourdough into a balanced diet can positively affect people's health and well-being. Its properties should especially be appreciated by those struggling with diabetes or insulin resistance. Scientific studies confirm that wholemeal bread baked with rye sourdough causes a lower rise in blood sugar after consumption compared to conventional "white bread" based on baker's yeast.
It is also worth knowing that wholemeal bread it is based on rye sourdough is widely used in the Mediterranean diet, considered one of the most important elements in the prevention of cardiovascular diseases. Multigrain bread based on dry rye sourdough is an excellent source of fiber, which is responsible for lowering blood cholesterol levels, thereby reducing the risk of developing atherosclerosis and the occurrence of heart attacks in the future. The high content of magnesium and potassium in these products is also important. These two minerals are responsible for protecting the circulatory system and help lower blood pressure and improve the circulatory process, among other things.
Group B vitamins, which are found both in dry rye sourdough and in products , also play an important role in human nutrition and are made on their basis. They are responsible for supporting the proper functioning of our nervous system and, among other things, contribute to increasing resistance to stress and increasing long-term concentration and more effective memory. That's why it's so important to eat high-quality whole grain products based on rye sourdough on busy days (e.g. during the work week or at school) . This type of bread baking should also be interesting for anyone who wants to get rid of superfluous kilos. The fiber contained in whole grains supports proper peristalsis of the intestines, which helps increase the volume of stool mass and regulate the rhythm of bowel movements. Thanks to this, it becomes possible to increase the effectiveness of methods for losing weight and ensure better well-being. In addition, the dietary fibers contained in baked goods made with rye sourdough are responsible for maintaining a long-lasting feeling of satiety after a meal, which in turn reduces the desire for unhealthy snacks in between.

INGREDIENTS
Ground rye products, water, starter cultures

PRODUCT NUTRITIONAL VALUE PER 100 g
Calorific value - 978 kJ / 235 kcal
fat - 3 g
- of which saturated fatty acids - 0.2 g
Carbohydrates - 21.5 g
- of which sugar - 1 g
Fiber - 34 g
Protein - 13.5g
Salt – 0.05g

NET WEIGHT: 500 g

APPLICATION
Application: for bread, mixtures, concentrates, flours
Add 5-20 g per 1 kg of wheat flour (or wheat product) or 50-60 g per 1 kg of rye flour (or rye product).
Dry rye sourdough is widely used not only in the food industry, but also in our kitchen. We can use it to bake both whole wheat bread and low glycemic buns. As a result, we enrich the bread we eat with a range of nutrients valuable for health, B vitamins and minerals such as magnesium, potassium and iron.

RECOMMENDED STORAGE CONDITIONS
Store cool and dry.