A mixture obtainable by a process comprising the following steps: a) adding a culture comprising sprouted rye grains and water to a rye fine or coarse meal and subjecting the mixture to a process of heating to 30-34 °C within 3 to 5 hours, a strong maltose formation being initiated from enzy¬matic reactions； b) followed by a further addition of rye fine or coarse meal, water and a bacteriological inoculum from the group of heterofermentative lactic-acid bacteria； c) acidifying the mixture until the metabolic activity of the microorganisms ceases, and optionally pasteurizing at 90-95 °C； d) separating the mixture by centrifugation into a solution and a precipitate, after which the solution is optionally filtered at least once.
