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Wheat flour is a rich source of protein, fibre and the vitamins A, B3 and B9. Vitamin A aids the formation and maintenance of teeth as well as soft and bone tissues, while vitamin B3 helps us convert the foodstuffs we consume into energy. Vitamin B9 is important for the formation of red blood cells and for the growth and healthy function of other cells.
Sourdough is a type of natural fermenting agent that doesn’t require the addition of yeast and improves the texture, taste and even the preservation of bread. This age-old dough is renowned for the quality of its protein, its high concentration of group B vitamins and Gamma-Aminobutyric Acid (GABA), and the variety of nutrients it includes, specifically iron, zinc and magnesium. It is an anti-oxidant and helps to maintain a low glycemic index.
Oatmeal flour is a natural and abundant source of complex carbohydrates as well as water-soluble fibre, group B vitamins, Omega-6 fatty acids and various minerals, both macrominerals (such as potassium and magnesium) and trace elements like zinc, copper and magnesium. Oatmeal flour helps to reduce cholesterol and stabilise glucose levels through the absorption of its carbohydrates, whose glycemic index is very low.
Rice flour is distinguished by its high content of both minerals (calcium and iron) and vitamins (niacin, vitamin D, thiamine and riboflavin). These core components help to regulate the intestinal function and control cholesterol.
Quinoa flour is rich in vitamins of groups B and E, as well as folates, fibre, phosphorus, magnesium, manganese, iron and silicone. It helps to detoxify the body, reduce inflammation, and cleanse the liver.
Chia is particularly rich in plant-based Omega 3 fatty acids -- in fact it's among the seeds with the best Omega 3-to-6 ratio -- and offers a great source of minerals like calcium, magnesium and boron. This mighty little nut aids the transmission of nerve signals, the formation and maintenance of bone density and the correct functioning of your metabolic reactions.
Beetroot is a food that we can consider 'heart-healthy' because it is rich in fibre and antioxidants. It also contains potassium and group B vitamins. Its consumption helps to reduce hypertension and clean the arteries.
Yes, but because MIM is formulated with grains from ancestral wheats that have been cultivated organically, its gluten content is lower than other breads. In addition, our patented postbiotics will help you maintain good intestinal health.
Yes. MIM’s bread is made without any ingredients of animal origin.
No. Our bread is made without additives or preservatives. So we recommend freezing the product to ensure it remains properly preserved.
Yes. Because it is made with flour produced organically, it is free of glyphosate.
No. It is free from all types of added sugar.
Mezcla de harinas (45%): harina de trigo (30%), harina de avena , harina de arroz integral (4%), harina de quinoa , agua, masa madre, semillas de chía, remolacha (3%), Bifidobacterium animalis subsp. lactis, Lactobacillus acidophilus, Lactobacillus fermentum, Lactobacillus delbrueckii subsp. bulgaricus, Lacticaseibacillus casei, Lactobacillus plantarum, Limosilactobacillus reuteri, Lacticaseibacillus rhamnosus, Saccharomyces cerevisiae, Streptococcus thermophilus, sal, levadura, trigo y enzimas de trigo; mejorante en polvo para la elaboración de panes libre de aditivos.
Cereales que contengan gluten (es decir, trigo, centeno, cebada, avena, espelta, kamut o sus variedades híbridas) y productos derivados. Granos de sésamo y productos a base de granos de sésamo.
Nuestro pan ecológico de masa madre con postbióticos MIM COMPLEX contiene una alta cantidad de enzimas que no se encuentran en los panes comunes. Para evitar la aceleración del crecimiento microbiano, es necesario que lo congeles en cuanto lo recibas (estará recién hecho). De este modo, conservarás todas sus propiedades en perfectas condiciones.
480g. 14 rebanadas (medidas 10x10x20).
El pan MIM actúa en sinergia con tu propio organismo, por eso es importante incorporarlo en tu rutina diaria y hacer hábito el consumo de dos rebanadas al día. De esta forma, verás cómo a partir de la tercera semana tu microbiota comenzará a equilibrarse: lo notarás en tu piel, en tu estado de ánimo y, por supuesto, en tu sistema inmunitario.
Enjoy two slices of bread for breakfast, lunch or dinner each day and you'll notice the effects in 2-3 weeks.