Alce Nero granola is made with Italian whole oat and emmer.
Alce Nero organic wholemeal oat granola with dark chocolate is ideal for breakfast. It is made from Italian whole oat and emmer from our farmers. Oat flakes and puffed emmer are mixed with crispy rice without any added vegetable oils. Mixed blossom honey is used to combine the grains, without any other added ingredients. Lastly, 60% dark chocolate shavings are added.
Alce Nero wholemeal oat granola enriched with dark chocolates stays crunchy and is ideal with milk or yoghurt, honey, fresh or dried fruit.
Legal name
Grain mix (puffed, crispy and flakes) and honey with organic dark chocolate
Store in a cool, dry place. Reseal the packet after use.
Place of production
Produced at the factory in: Loc. Picchetto - San Giuliano n.7/8 - 29010 Castelvetro Piacentino (PC)\n\n
Average nutrition declaration per 100 grams
Energy :1672kJ/398kcal
Fats :6,8g
of which saturated :2,5g
Carbohydrates :72g
of which sugars :24g
Fibre :6,2g
Protein :9,2g
Salt :0,02g
Allergens
Contains gluten. May contain other grains containing gluten, milk, soy, and nuts.
It is our commitment to keep all legal information up to date, but you may find differences from the packaging actually available.
Narrative Label
The spelt and oats used in the granola are grown in Italy.
Alce Nero granola is comprised of different cereals obtained via different technological processes, the oats rolled and the spelt puffed, while the crunchy rice is obtained from rice flour, following a cooking process.
ROLLED OATS: the organic oat grains are cleaned, steamed and then pressed.</p> <p>PUFFED SPELT: pressure is applied to the spelt grain so that all the water it contains evaporates. The water evaporation resulting from the pressure causes the grain to expand. This makes for a very soft, light product.
CRUNCHY RICE: organic rice flour is mixed with water and cooked. The dough then passes through a die that shapes it into rice. The high cooking pressure and subsequent toasting make for a very crunchy product.The different cereals are then mixed together, with no added vegetable oils. During the next phase, a warm blend of water and wildflower honey is poured onto the cereal mix. It is then baked in the oven for a delicate and crumbly final product. Lastly, 60% dark chocolate shavings are added.
Area
The spelt and oats used in the granola are grown in Italy.
Preparation
Alce Nero granola is comprised of different cereals obtained via different technological processes, the oats rolled and the spelt puffed, while the crunchy rice is obtained from rice flour, following a cooking process.
ROLLED OATS: the organic oat grains are cleaned, steamed and then pressed.</p> <p>PUFFED SPELT: pressure is applied to the spelt grain so that all the water it contains evaporates. The water evaporation resulting from the pressure causes the grain to expand. This makes for a very soft, light product.
CRUNCHY RICE: organic rice flour is mixed with water and cooked. The dough then passes through a die that shapes it into rice. The high cooking pressure and subsequent toasting make for a very crunchy product.The different cereals are then mixed together, with no added vegetable oils. During the next phase, a warm blend of water and wildflower honey is poured onto the cereal mix. It is then baked in the oven for a delicate and crumbly final product. Lastly, 60% dark chocolate shavings are added.
