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Children coffee instant cereal-fruit coffee

Delicious cereal coffee for the entire family! Original Swiss recipe. By nature without caffeine.
Ingredients
RYE MALT*, BARLEY malt*, chicories*, figs*, acorns*
* = ingredients from organic farming
** = from biodynamic agriculture

Characteristics
caffeine-free

Preparation Instructions
Stir 1-2 heaped teaspoons into a cup of hot water.

Additional information


Preparation
The individual ingredients are cleaned, roasted, extracted and spray-dried. Next, the powder is mixed, filled into jars and packed.

Produced in
Switzerland

Country of origin
EU agriculture / Non EU agriculture

Origin of the main ingredients
Various countries

Quality
EU Bio-Logo

Storage advice
Close the jar tightly and store in a dry place.

Legal name of the food product
Instant cereal coffee

Nutritional values

referred to 100g

Calorific value 1480 kJ / 349 kcal
Fat < 0,50 g
of which saturates < 0,10 g
Carbohydrates 81,50 g
Sugar 5,20 g
Dietary fiber 6,9 g
Protein 2,30 g
Salt 0,430 g

Allergens


Eggs and products thereof   not contained
Peanuts and products thereof   not contained
Fish and products thereof   not contained
Cereals containing gluten or cereal products   contained
Crustaceans and products thereof   not contained
Milk and products thereof including lactose   Possible in traces
Lupins and products thereof   not contained
Nuts and products thereof   not contained
Celery and products thereof   not contained
Mustard and products thereof   not contained
Sesame seeds and products thereof   not contained
Soy and products thereof   not contained
Sulfur dioxide or sulfites
(more than 10mg/kg or 10 mg/l SO2)
  no
Molluscs and products thereof   not contained

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FAQ about Children coffee instant cereal-fruit coffee

Gluten, also known as gluten protein, is a group of certain proteins found in cereal grains such as wheat, rye, barley, and oats. The gluten content is of decisive importance for the baking properties of a flour. Gluten protein binds up to three times its weight in water when it becomes moist. In the process, it develops rubber-like, elastic properties. Like a skeleton, the gluten threads run through the bread dough and ensure that a fine-pored, loose dough forms. The quantitatively and qualitatively highest gluten is provided by wheat, to which it also owes its excellent baking properties. Some people are allergic to this protein due to a metabolic disorder. With sprue or coeliac disease, the medical names for this intolerance, a lifelong gluten intolerance remains. Coeliac disease and sprue are chronic diseases of the small intestine that manifest in childhood or do not appear until adulthood. Since the organism has an intolerance to the gluten protein, those affected must eat a gluten-free diet. The following grains are gluten-free in their unprocessed state: Rice, maize, millet, buckwheat, amaranth and quinoa.

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