Rye dry sourdough 500 g - VIVIO

Due to their rich content of valuable nutrients, vitamins, and minerals, the introduction of whole-grain products made with rye sourdough into a balanced diet can have a positive impact on health and well-being. Their properties are especially beneficial for those struggling with diabetes or insulin resistance. Scientific studies confirm that whole-grain bread baked with rye sourdough causes a lower spike in blood sugar after consumption compared to traditional "white" bread made with baker's yeast.
It's also worth knowing that whole-grain bread made with rye sourdough is widely used in the Mediterranean diet, which is considered one of the most important elements in the prevention of cardiovascular diseases. Multigrain bread made with 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. Also important is the high content of magnesium and potassium in these products. These two minerals are responsible for protecting the circulatory system and contribute, among other things, to lowering blood pressure and improving the circulatory process.
B vitamins, found in both dry rye sourdough and products, also play an important role in the human diet and are produced on their basis. They are responsible for supporting the proper functioning of our nervous system and, among other things, contribute to increased stress resistance, as well as improving long-term concentration and more effective memory. Therefore, it is so important to eat high-quality whole-grain products based on rye sourdough on days full of challenges (for example, during the work week or at school) . This type of bread baking may also be of interest to those who want to lose excess weight. The fiber contained in whole-grain products supports proper intestinal peristalsis, which helps increase stool volume and regulate bowel movements. This makes it possible to increase the effectiveness of weight loss methods and ensure better well-being. In addition, the fiber contained in baked goods made with rye sourdough is responsible for maintaining a long-lasting feeling of satiety after eating, which in turn reduces the desire for unhealthy snacks in between meals.

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 – 13.5 g
Salt – 0.05 g

NET WEIGHT: 500 g

APPLICATION
Application: for bread, mixes, 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 kitchens. We can use it for baking both whole-grain bread and low-glycemic rolls. This enriches the bread we eat with a range of beneficial nutrients, including B vitamins and minerals such as magnesium, potassium, and iron.

RECOMMENDED STORAGE CONDITIONS
Store in a cool, dry place.