Takeout Menu

Copy Link

The Balkan Bakery offers European-style baked desserts and breads, specifically indicative to the Balkan Region of Eastern Europe. We are a family owned and operated business offering products based on traditional Balkan recipes that have been handed down from generation to generation. Specialty Items: Baklava and Burek TAKEOUT MENU SWEETS SAVORY PRE-ORDER REQUIRED BAKLAVA - $3.00 A rich, sweet pastry made BUREK – A traditional filo dough puffed pastry SALADS: with layers of filo dough, filled with chopped nuts filled with savory ingredients. and soaked in syrup. RUSSIAN SALAD (1lb) - $7.00 SPINACH AND FETA - $4.00 Potatoes, carrots, peas, ham, pickles and TRADITIONAL (WALNUTS) SPICY MUSHROOM & LEEK - $4.00 mayo. DATE & PECAN GROUND BEEF AND LEEK - $5.00 CHOCOLATE & PEANUT BUTTER URNEBUS SALAD (1lb) - $6.00 ZAZZY’Z COFFEE SAUSAGE & CHEESE - $5.00 Walnuts, cucumbers, feta, mayo, garlic GERMAN CHOCOLATE and jalapeno. PISTACHIO - $4.00 BUREK AT HOME - Purchase frozen to prepare in your own leisure at home. BAKLAVA TRAY (12) - $32 Does Pop in oven and ready in 20 minutes. SOPSKA SALAD (1lb) - $6.00 not include pistachio. Onions, cucumbers, tomatoes and feta. BREADS DESSERT TRAYS: STRUDLA (Strudel) - $3.00 BREAD LOAF - $4.00 A traditional Balkan ASSORTED TRAY - $25 (22) dinner bread. MINI BAKLAVA, MINI ECLAIRS CHERRY BOMBINCI & MINI TULUMBA APPLE, CINNAMON, WALNUT & RAISIN POGACA - $6.00 Decorative Balkan dinner BLUEBERRY bread. TULUMBA - $20 (12) Turkish dessert that is popular in the Balkans. ROLLS - $10.00 (12) Assorted knotted/ Deep fried dough soaked in syrup. EKLERI (Éclairs) - $3.00 Traditional and dinner rolls/ kifli assorted flavors. GLUTEN FREE LOAF - $8.00 A traditional MEALS TO GO (4 Servings): EKLERI TRAY (8) - $20 Balkan dinner bread made gluten free. Prepared on MOUSSAKA - $30 Moussaka is a Saturdays and must be pre-ordered. layered dish, mainly consisting of sliced potatoes, in between each tender layer KILFLI (Croissants) - $2.00 Traditional Beverages lies onion and ground meat. European yeast roll filled with jam or Nutella & chocolate. TURSKO KAFE (Turkish coffee) - $3.00 TAVCE GRAVCE - $30 Tavce gravce (literally meaning beans cooked Please note proper Turkish Coffee takes time to prepare. You will also be asked to choose your level in a skillet) is a thick and chunky bean BOMBINCI (Truffles) - COCONUT, FIG, of sweetness (no sugar, lightly sweet or sweet). stew with a variety of different spices. CHOCOLATE OR APRICOT SARMA - $35 Cabbage rolls with $1.00 ea | $5.00 box (4) | $10.00 box (9) BALKAN BLEND COFFEE (1/2lb) - $8.00 A blend that captures the true embodiment of the minced meat, onion and paprika. Balkan spirit. Smooth, medium bodied with hints of cocoa make this the perfect blend for the perfect cup POLNETI PEPERKI - $35 Bell pep PALACINKI (Balkan Crepes) - $5.00 of coffee. pers are stuffed with rice, ground meat, Please allow time for preparation. spices and chopped roasted in the oven SOFT DRINKS - $1.50 Coke, Diet Coke and to perfection. HONEY NUT, RASPBERRY, STRAWBERRY Sprite OR NUTELLA WITH BANANAS TURLI TAVA- $35 A vegetable BOTTLED WATER - $1.50 heavy dish with chunks of beef. .

Recommended publications

Desayunos Menú 11 11

B r e a k f a s t Close your eyes and visualize de number 11 The game begins There are no rulers or instructions, no script to follow here, the senses are what matters Bowls Summer Chia 6.9€ Chia seed pudding with a touch of summer and strawberries, blueberries and coconut shaving toppings Frida Pasión 7.5€ Yogurt with a touch of coconut, passion fruit, pomegranate, sarraceno wheat Tel Aviv 9.5€ Refreshing and digestive watermelon bowl Acapulco 9.5€ Turmeric and mango bowl Açaí 9.5€ Açaí Bowl Cairo 9.5€ Melon heart bowl Fruit bowl 6.9€ Tostadas Avocado Toast * extra (fried or poached egg) +1,9€ 5.5€ Oil/Butter Toast 2.5€ Ham/turkey and cheese toast 5.5€ Honey and lemon toast 5.9€ Cream cheese and jam toast 5.9€ Dark and with chocolate cocoa toast 5.9€ let's talk about eggs Bodrum Eggs 12.5€ 2 eggs over a natural yogurt bed, dill and pepper Anytime Eggs 8€ French omelette with zucchini, red chili, parmesan cheese and mint Mexican Benedict Eggs 12.5€ Poached eggs with hollandaise sauce over a bed of pumpkin, avocado and a touch of chorizo Zaatar Eggs 12.5€ Eggs with zaatar over greek yogurt Oxaca Omelette 13€ Enoki and shiitake mushrooms, broccoli and a spicy touch Guadalupe Eggs 9.5€ Our lady of Guadalupe style eggs over 2 corn tortillas Bacon + eggs brioche 6.5€ antojitos Gofre 11:11 12€ French Toast 9.5€ Canton pancakes 10.5€ Apple and spices crumble 8.5€ Protein Balls 3€/ud Croissant 3€ Pain au chocolat 3€ Banoffee Middle East pancakes 6.5€ Banana and caramel pancakes A thousand holes crepes 12€ the magic continues Chilaquiles 12€ Dish
Greek Syrupy Churros – Tulumba

Recipe Category / Syrup Sweets Greek syrupy churros – Tulumba 25' 15' 30-35 1 Ηands on Cook Time Portion(s) Difficulty Ingredients For the syrup 400 g water 600 g granulated sugar lemon juice, of 1/2 lemon 1 stick(s) cinnamon 2 tablespoon(s) honey For the churros 320 g water 10 g granulated sugar 1 pinch salt 50 g seed oil 250 g hard flour 1 teaspoon(s) vanilla extract 4 eggs, medium 600 g seed oil, for the frying Method To serve mint leaves For the syrup In a pot add the water, sugar, lemon juice, cinnamon, and transfer over medium heat. Διατροφικός πίνακας Let it come to a boil until the sugar melts. Remove from the heat, add the honey, and set aside to cool. Nutrition information per portion For the churros 127 0.6 24.0 In a pot add the water, sugar, salt, seed oil, and transfer over medium heat. Let it come Calories 2.9 Saturated Total Carbs to a boil until the sugar melts. (kcal) Total Fat (g) Fat (g) (g) Add the flour and mix with a wooden spoon until the dough thickens and loses its moisture. 6 % 4 % 3 % 9 % Transfer the dough in a mixer’s bowl, add the vanilla extract, and beat with the whisk attachment at medium speed to cool. Add the eggs one by one and let the ingredients homogenize. Transfer into a pastry bag with a 13 mm star pastry tip. 19.0 1.2 0.0 0.04 Place a deep frying pan with seed oil on medium heat, and let it get very hot.
EAT STREETS Fee (And More Baklava) Appear, Is to Let the Dor Cafe Decorated with Carpets, Turkish Flags First Sip “Float on the Tongue” to Savour Its and a Teddy Bear

THE WEEKEND AUSTRALIAN, MARCH 2-3, 2019 10 TRAVEL + INDULGENCE theaustralian.com.au/travel hen drinking tea in Turkey, cer- tain rules apply. The tea, served in tulip-shaped glasses, should be piping hot, clear and bright. WThe ideal colour is described as rabbit-blood red, which makes sense when you see it. “The clarity and colour are most import- ant,” Gonca Karakoc explains as we huddle under the brick arch of a 16th-century cara- vanserai. “If it’s cloudy it has been too long on the stove and will have a bitter aftertaste.” Kursunlu Han is one of hundreds of cara- vanserais (hans) still found around Istanbul, if you know where to look. Thanks to Karakoc, our guide on a Culinary Backstreets tour of the food-obsessed Turkish capital, we do. Hamburg-born and Istanbul-raised — “I see the city like you do, as an outsider, but I can explain it as an insider” — she is both gastro- nome and cultural interpreter on a day-long binge spanning both shores of the Bosphorus. We meet in Karakoy beneath the Roman- esque Galata Tower on a chilly Saturday morning. With her fine features, gamine-cut red hair and theatrical personality, Karakoc reminds me of Shirley MacLaine. “You will see!” she cries as we set off through the alleyways of Turkey’s biggest hardware market, Persembe Pazari. “There will be no elegant restaurants. We will be eat- ing very simple local foods. We want you to have a real, personal experience.” After our quick “commuter breakfast” at Kursunlu Han of tea and simit, the chewy Turkish bagels glazed with grape molasses much needed pick-me-up, Turkish coffee, and and crusted in sesame seeds, we head to the more insights into local lore.
Product Catalog

Importers, Manufacturers & Distributors of Specialty Foods CATALOG SEPTEMBER 2020 www.krinos.com Importers, Manufacturers & Distributors of Specialty Foods 1750 Bathgate Ave. Bronx, NY 10457 Ph: (718) 729-9000 Atlanta | Chicago | New York ANTIPASTI . 17 APPETIZERS . 19 BEVERAGES . 34 BREADS . 26 CHEESE. 1 COFFEE & TEA. 32 CONFECTIONARY. 40 COOKING & BAKING . 37 DAIRY . 27 FISH . 28 HONEY. 12 JAMS & PRESERVES . 13 MEATS . 30 OILS & VINEGARS . 10 OLIVES . 5 PASTA, RICE & GRAINS . 23 PEPPERS. 20 PHYLLO . 22 SEASONAL SPECIALTIES . 48 SNACKS . 39 SPREADS. 15 TAHINI. 16 VEGETABLES . 21 www.krinos.com CHEESE 20006 20005 20206 20102 20000 Athens Athens Krinos Krinos Krinos Feta Cheese - Domestic Feta Cheese - Domestic Feta Cheese - Domestic Feta Cheese - Domestic Feta Cheese - Domestic 8/4lb vac packs 5gal pail 2/8lb pails 10lb pail 5gal pail 21327 21325 21207 21306 21305 Krinos Krinos Krinos Krinos Krinos Dunavia Creamy Cheese Dunavia Creamy Cheese White Cheese - Bulgarian White Cheese - Bulgarian White Cheese - Bulgarian 12/400g tubs 8kg pail 12/14oz (400g) tubs 12/900g tubs 4/4lb tubs 21326 21313 21320 21334 21345 Krinos Krinos Krinos Krinos Krinos White Cheese - Bulgarian White Cheese - Bulgarian White Cheese - Bulgarian Greek Organic Feta Cheese Greek Organic Feta Cheese 2/4kg pails 6kg pail 5gal tin 12/5.3oz (150g) vac packs 12/14oz (400g) tubs 21202 21208 21206 21201 21205 Krinos Krinos Krinos Krinos Krinos Greek Feta Cheese Greek Feta Cheese Greek Feta Cheese Greek Feta Cheese Greek Feta Cheese 12/200g vac packs 2 x 6/250g wedges 12/14oz
Mezarlıklar Sakinleri Olarak Düşünürüz

DÜŞÜNEN ŞEHİR MART 2018 SAYI: 5 Ücretsizdir Yerel Süreli Yayın ISSN: 2564-6354 E-ISSN: 2564-7121 İMTİYAZ SAHİBİ HAKEM VE DANIŞMA KURULU Kayseri Büyükşehir Belediyesi adına Prof. Dr. Muharrem Akoğlu Fikret Karakaya Kayseri Büyükşehir Belediyesi Genel Prof. Dr. Köksal Alver Aydın Karakimseli Sekreteri Hüseyin Beyhan Prof. Dr. Yunus Apaydın Prof. Dr. Atabey Kılıç Prof. Dr. Hakkı Büyükbaş Prof Dr. Turan Koç GENEL KOORDİNATÖR VE Yard. Doç. Dr. Aynur Erdoğan Coşkun Prof. Dr. Yurdagül Mehmedoğlu SORUMLU YAZI İŞLERİ MÜDÜRÜ Mehmet Çayırdağ Ayşe Önder Yusuf Yerli Prof. Dr. Celalettin Çelik Prof. Dr. İlhan Özkeçeci Dursun Çiçek Prof. Dr. Selahattin Polat GENEL YAYIN YÖNETMENİ Dr. Abdulkadir Dağlar Mehmet Sarıçiçek Dursun Çiçek Can Deveci Prof. Dr. Şefaettin Severcan Prof Dr. Muhittin Eliaçık Prof. Dr. İhsan Toker YAYIN KURULU Doç. Dr. Alev Erkilet Prof. Dr. Nur Urfalıoğlu Prof. Dr. Köksal Alver Yard. Doç. Dr. Fatih Ertugay Osman Yalçın Prof. Dr. Celalettin Çelik Yard. Doç. Dr. Yonca Gençoğlu Yusuf Yerli Dursun Çiçek Fatih Gökdağ Hasan Ali Yıldırım Yard. Doç. Dr. M. Fazıl Himmetoğlu Yard. Doç. Dr. M. Fazıl Himmetoğlu Yard. Doç. Dr. Ali Yıldız Yard. Doç. Dr. Faruk Karaaslan Leyla İpekçi Prof. Dr. Atabey Kılıç Semih Kaplanoğlu Salih Özgöncü Yard. Doç. Dr. Faruk Karaaslan Osman Yalçın Yusuf Yerli YAPIM REDAKSİYON BASKI Mustafa İbakorkmaz EXPRESS DİJİTAL BASKI MERKEZİ Rümeysa Ersözlü Serçeönü Mah. Ahmetpaşa Cad. Uğur Plaza No:28 / B Barbaros Mahallesi Oymak Caddesi Kocasinan / KAYSERİ Sümer Hukuk Plaza A Blok Kat: 10 D: 55 FOTOĞRAF KURULU [email protected] Kocasinan - KAYSERİ Dursun ÇİÇEK T.: ( 0352 ) 222 28 78 t: +90 352 221 16 16 Ali SARAÇOĞLU bilgi@bilgegrafik.
Please Ask a Member of the Team and We’Ll Be Happy to Explain

All prices are in RUB and include 20% VAT. Please note that some of our dishes contain allergens; please ask a member of the team and we’ll be happy to explain. Все цены указаны в рублях и включают НДС 20%. Данное меню является рекламной продукцией. Обратите внимание: некоторые из наших блюд могут содержать потенциальные аллергены. Наш персонал готов ответить на все Ваши вопросы об ингредиентах. Запрещена продажа алкогольной продукции лицам, не достигшим совершеннолетия. ЗАКУСКИ STARTERS выход в граммах цена / руб. Тарелка турецких закусок 1/410 920 Хумус с подкопченной паприкой, бабагануш, ассорти маслин и оливок, брынза с пряными травами, рулетики из баклажанов, домашняя пита Plate of Turkish starters hummus with smoked paprika, baba ganoush, assorted olives and black olives, feta cheese with herbs, eggplant rolls, homemade pita Рыбное ассорти 1/410 890 Маринованная с апельсином и сумахом атлантическая семга, копченая макрель, семга холодного копчения, масляная рыба холодного копчения, подается с медово-горчичным соусом и соусом Тар-тар Assorted fish cuts Atlantic salmon marinated with orange and sumac, smoked mackerel, cold smoked salmon, cold smoked butterfish, served with honey mustard sauce and Tartar sauce Маринованные по-турецки маслины и оливки с хрустящими гриссини 1/230/108 880 Assorted Turkish pickled olives and black olives with crispy grissini Мясное ассорти 1/141/66 740 Ростбиф из томленной в хоспере говядины, домашняя пастрами, бастурма, суджук, буженина Assorted meat cuts roast beef stewed in Josper, homemade pastrami,
Diabetes Management During Ramadan

DIABETES MANAGEMENT DURING RAMADAN Times to measure blood sugar throughout the day: 1. Before Suhoor (4 AM) 5. Before Iftar (sunset) (8 PM) 2. Morning (8 AM) 6. After Iftar (12 AM) 3. Mid-day (12 PM) 7. Anytime there are hypoglycemia/ 4. Mid-afternoon (4 PM) hyperglycemia symptoms or not feeling well Know when to break your fast: Go to the hospital emergency Blood sugar <70 mg/dl or hypoglycemia* symptoms, room if very ill: re-check within 1 hour if blood glucose 70-90 mg/dL Multiple episodes of vomiting (more than 2) If hyperglycemia with ketones in urine, or if Low blood glucose (below 150) after drinking sugary symptomatic.** It’s important to stay hydrated. beverages AND positive ketones (small, moderate or When feeling sick and experiencing cold/flu like large) symptoms. Abdominal pain *Symptoms of Hypoglycemia: Trembling, Sweating/chills, Breathing problems Palpitations, Hunger, Altered mentation or Confusion, Headache Unable to drink fluids and going to the bathroom less frequently or stops urinating – (signs of dehydra- **Symptoms of Hyperglycemia: Extreme thirst, Hunger, tion) Frequent Urination, Fatigue, Confusion, Nausea/Vomiting, Abdominal Pain Appears more sleepy or difficult to wake Patients with Type 1 diabetes (T1DM) who have any of the following conditions are strongly advised not to fast: History of recurrent hypoglycemia Hypoglycemia unawareness Poor diabetes control Uncontrolled blood sugars Non-compliance with medical treatment Unable to regularly monitor and manage their blood glucose levels 1 Dietary Recommendations Exercise Recommendations Advise to eat fiber rich, low-glycemic index carbs (e.g. A reasonable level of physical activity should be fruits, vegetables, whole grains, beans, nuts, and dairy).
Optimization of Gluten-Free Tulumba Dessert Formulation Including Corn Flour: Response Surface Methodology Approach

Pol. J. Food Nutr. Sci., 2017, Vol. 67, No. 1, pp. 25–31 DOI: 10.1515/pjfns-2015-0047 http://journal.pan.olsztyn.pl Original article Section: Food Technology Optimization of Gluten-Free Tulumba Dessert Formulation Including Corn Flour: Response Surface Methodology Approach Önder Yildiz*, Birgül Bulut Department of Food Engineering, Faculty of Engineering, Igdir University, 76000-Igdir, Turkey Key words: celiac diseases, corn ﬂ our, potato starch, gluten-free tulumba dessert, RSM Tulumba dessert is widely preferred in Turkey; however, it cannot be consumed by celiac patients because it includes gluten. The diversity of gluten- -free products should be expanded so that celiac patients may meet their daily needs regularly. In this study, corn ﬂ our (CF) / potato starch (PS) blend to be used in the gluten-free tulumba dessert formulation was optimized using the Response Surface Methodology (RSM). Increasing ratio of PS in the CF-PS led to a decrease in hardness of the dessert and to an increase in expansion, viscosity, adhesiveness, yield of dessert both with and with- out syrup (P<0.05). When considering the properties used in optimization process, the optimum formulation was found to be as 201.52 g water and 0.18 g CMC and 100 g blend of CF-PS at the rates of 59:41. In sensory evaluation test, appearance, symmetry, crispness and aftertaste properties of the gluten-free dessert prepared from this formulation were very close to control sample (P>0.05), additionally these desserts had a much higher sensory score compared to the control sample in terms of the overall quality and pore structure (P<0.05).
English for Pastry Cooks

© INTELTRAVEL ENGLISH FOR PASTRY COOKS (Kiegészítő szakmai jegyzet) © INTELTRAVEL Minden jog fenntartva! Összeállította: Kovács Andrásné Lektorálta: Vajda Tibor © INTELTRAVEL 2 I. Types of eating and drinking establishments There are many different types of places where you can enjoy delicious pastries and drink as well. Pastry shop is a place where you can buy a wide variety of different cakes, desserts, ice-cream, coffee, tea and non-alcoholic drinks, like fruit juices, milk shakes. Liqueur, sweet wine, champagnes and sherry are often available, too. Most people go to get the pastry and take it home, but some people eat it at the pastry shop. Espressos: the word espresso, originally meant a cup of coffee made by forcing steam through crushed coffee-beans by machine. As a catering unit it is something like a coffee house where coffee, tea, cakes and sometimes light meals are served. Alcoholic and non-alcoholic drinks are available as well. Coffee Houses/Cafés: they used to be popular in Hungary in the 19 th centuary and they are back in fashion again. In a traditional sense cafés were generally attended by middle aged and older people. Nowadays more and more cafés are opening that direct their services to younger people. A modern café plays loud music and is decorated in the latest fashion. They offer a wide selection of coffee, tea, cakes and biscuits, home made pastry and bakery products fresh from the oven. The price ranges of café can fall into any category, expensive, inexpensive, it usually depends on what part of the city you are in.
Optimization of Gluten-Free Tulumba Dessert Formulation Including Corn Flour: Response Surface Methodology Approach

Pol. J. Food Nutr. Sci., 2017, Vol. 67, No. 1, pp. 25–31 DOI: 10.1515/pjfns-2015-0047 http://journal.pan.olsztyn.pl Original article Section: Food Technology Optimization of Gluten-Free Tulumba Dessert Formulation Including Corn Flour: Response Surface Methodology Approach Önder Yildiz*, Birgül Bulut Department of Food Engineering, Faculty of Engineering, Igdir University, 76000-Igdir, Turkey Key words: celiac diseases, corn ﬂ our, potato starch, gluten-free tulumba dessert, RSM Tulumba dessert is widely preferred in Turkey; however, it cannot be consumed by celiac patients because it includes gluten. The diversity of gluten- -free products should be expanded so that celiac patients may meet their daily needs regularly. In this study, corn ﬂ our (CF) / potato starch (PS) blend to be used in the gluten-free tulumba dessert formulation was optimized using the Response Surface Methodology (RSM). Increasing ratio of PS in the CF-PS led to a decrease in hardness of the dessert and to an increase in expansion, viscosity, adhesiveness, yield of dessert both with and with- out syrup (P<0.05). When considering the properties used in optimization process, the optimum formulation was found to be as 201.52 g water and 0.18 g CMC and 100 g blend of CF-PS at the rates of 59:41. In sensory evaluation test, appearance, symmetry, crispness and aftertaste properties of the gluten-free dessert prepared from this formulation were very close to control sample (P>0.05), additionally these desserts had a much higher sensory score compared to the control sample in terms of the overall quality and pore structure (P<0.05).
C 136 a Amtsblatt

ISSN 1725-2431 Amtsblatt C 136 A der Europäischen Union 47. Jarhrgang Ausgabe in deutscher Sprache Mitteilungen und Bekanntmachungen 14. Mai 2004 Informationsnummer Inhalt Seite I Mitteilungen Kommission 2004/C 136 A/01 Gemeinsamer Sortenkatalog für landwirtschaftliche Pflanzenarten — 9. Ergänzung zur 22. Gesamtausgabe .......................................................................... 1 2004/C 136 A/02 Gemeinsamer Sortenkatalog für Gemüsearten — 3. Ergänzung zur 22. Gesamtausgabe .............. 141 DE Preis: 42,00 EUR 14.5.2004 DE Amtsblatt der Europäischen Union C 136 A/1 I (Mitteilungen) KOMMISSION GEMEINSAMER SORTENKATALOG FÜR LANDWIRTSCHAFTLICHE PFLANZENARTEN 9. Ergänzung zur 22. Gesamtausgabe (2004/C 136 A/01) INHALT Seite Erläuterungen .................................................... 5 Liste der landwirtschaftlichen Pflanzenarten .................................. 6 I. Betarüben 1. Beta vulgaris L. - Zuckerrübe ....................................... 6 2. Beta vulgaris L. - Futterrübe ........................................ 12 II. Futterpflanzen 4. Agrostis gigantea Roth. - Weißes Straußgras .............................. 14 5. Agrostis stolonifera L. - Flecht-Straussgras ................................ 14 6. Agrostis capillaris L. - Rotes Straussgras ................................. 14 7. Alopecurus pratensis L. - Wiesenfuchsschwanz ............................. 14 8. Arrhenatherum elatius (L.) P. Beauv., ex J.S. et K.B. Presl. - Glatthafer ................. 15 9. Bromus catharticus Vahl - Horntrespe .................................
Global Bread Survey 2018

Global Bread Survey 2018 - White Bread, Wholemeal Bread, Flat Bread, Mixed Grain Bread Notes: Data per 100g and per portion was collected online and in store between July and December 2017. See WASH website for further information. Portion size as stated on pack Data sorted from highest to lowest for salt per 100g Colour coding according to DH Front of Pack Guidance: Green ≤0.3/100g, Amber >0.3 - ≤1.5g, Red >1.5g /100g, >1.8g/portion for salt NA = Data not available GF = Gluten Free Portion Size Sodium/100g Salt/portion Sodium/portion Country Product Name Brand/Manufacturer Bread Type Salt / 100g (g) (g) (mg) (g) (mg) Argentina Jumbo artesanal pan de molde multicereal con chia Jumbo Mixed Grain Bread 50.0 NA NA NA NA Argentina Pan multicereal sin sal agregada Natural bread Mixed Grain Bread 50.0 NA NA NA NA Belgium pain multigrains Beck Mixed Grain Bread NA NA NA NA NA Belgium pain multi-céréales Damhert Mixed Grain Bread NA NA NA NA NA Belgium Meerzaden brood Genius (Albert Heijn) Mixed Grain Bread 29.0 NA NA NA NA Belgium pain blanc pur froment Beck White Bread NA NA NA NA NA Belgium pain blanc GLUTEN FREE Damhert White Bread, GF NA NA NA NA NA Belgium pain gris pur froment Beck Wholemeal Bread NA NA NA NA NA Belgium pain tournesol Kelderman Wholemeal Bread NA NA NA NA NA Bulgaria Bread type "Tipov" for toast SaviMeks Wholemeal Bread 34.0 NA NA NA NA Bulgaria Bread whole grain for toast SaviMeks Wholemeal Bread 34.0 NA NA NA NA Canada Ancient Grain Bread - Loaf Loblaws Mixed Grain Bread NA NA NA NA NA Canada Bocata Ronda - 10 Pack Boulangerie