FAQ
Whole grain rye meal is the most important whole grain product for our breads. The whole grains are milled so that the meal contains all the valuable components of the cleaned grains, including the germ.
Important ingredients of the husk (minerals, vitamins, protein) remain in the flour or meal because the whole grain is milled.
- Proteins: Important for growth and muscles
- Carbohydrates: Important suppliers of energy
- Dietary fiber: Have a cholesterol-lowering and satiating effect
- Iron: Oxygen transport in the blood
- Minerals: Strengthen metabolism and immune system
- Vitamins: Important for bones, immune system, etc.
Haverland protein bread has few carbohydrates, but a lot of vegetable protein. It is therefore suitable for people who follow the so-called "low carb principle" (low carbohydrate), e.g. according to the "Atkins diet" or also the "Slim in Sleep diet" according to Dr. Pape. The carbohydrates in this Haverland bread are replaced by vegetable protein, namely wheat and soy protein. Whole rye flour and sunflower seeds round out the taste. Thus, the proportion of carbohydrates here is reduced to 15% percent.
The bread is pasteurized after packaging. This process allows the bread to be stored for a long time until the package is opened, without the addition of artificial preservatives.
The bread is highly heated in the temperature-stable packaging. This process serves to kill possible germs. After heating, the bread cools down again and a longer shelf life is ensured, as long as the packaging remains closed in its original form.
The pasteurization process allows Haverland breads to be made without the use of artificial preservatives.
