Dinkel Spiralen

Herkunft

Deutschland

Verband/Zertifikat

Handelsklasse

Grundpreis

6.58€/1kg

Artikelnummer

#12015

Allergiehinweise

Eier, Gluten,

Nährwerte pro 100g (oder 100 ml)

Energie kJ / kcal	364 kcal
Fett	1,8 g
davon gesättigte Fettsäuren	0,3 g
Kohlenhydrate	73,4 g
davon Zucker	4,2 g
Eiweiß	12,1 g
Salz	0,01 g

Diäthinweise

vegetarisch, vegan,

Preisangaben inkl. MwSt.

Herkunft: Deutschland
Verband/Zertifikat
Handelsklasse: II
Grundpreis: 6.58€/1kg , 3.29€/500 g
Artikel: #12015
Allergiehinweise: Eier, vegetarisch, vegan, Pfandartikel Stück, Gluten, Energie kJ / kcal, Fett, davon gesättigte Fettsäuren, Kohlenhydrate, davon Zucker, Eiweiß, Salz

Deutschland

Dinkel Spiralen, hell, bioland

We use the best organic spelt for our light-colored spelt spirals. In our own mill, the grain is milled in several stages to produce a medium-light flour that still contains valuable components of the grain. The type 812 flour is then processed by hand into spirals that are particularly stable when cooked. Thanks to the spelt, this pasta tastes delicately nutty and is suitable for enjoying with various sauces or sauces as well as for preparing salads, casseroles and all other pasta dishes. Thanks to their twisted, non-slip surface, the pasta absorbs sauces particularly well and ensures a really delicious taste experience. Thanks to their attractive shape, they also look good and the packaging for our pasta is made from 100% renewable wood from European forests. Combined with water-based printing inks, our packaging is completely free of mineral oil. They can be completely collected in waste paper and are 100% recyclable. We close the paper cycle by offsetting the paper consumption for our packaging and giving something back to nature. Through a long-term partnership with Bergwaldprojekt e.V., we finance the planting of trees in our local forests and the maintenance and preservation of the existing forest every year in accordance with the paper requirements for our packaging. The latter enables the forest to rejuvenate naturally - i.e. new trees grow and the forest thrives. Spelt tastes delicately nutty and is rich in fiber, vitamins, minerals and high-quality protein - a real local superfood. With the beginning of the organic movement, spelt was rediscovered as an unadulterated ancient grain. Until the Middle Ages, it was considered the most important bread grain. It was only with the intensification of agriculture and the increased use of artificial fertilizers that the grain fell into oblivion. There was a very simple reason for this: unlike wheat, spelt hardly reacts to the application of nitrogen fertilizer with an increase in yield. In organic farming, however, the positive properties of the grain are appreciated. In addition to its fine nutty taste and better digestibility, spelt is characterized by the fact that it also thrives in areas with high rainfall and at higher altitudes. Protected by firm husks, the grains are also less susceptible to fungal diseases.

Basic recipe: Cook the spelt spirals in plenty of boiling salted water for 5-7 minutes so that the pasta is al dente. The delicious spelt spirals have a delicate nutty flavor and are suitable for all pasta dishes. Thanks to their twisted shape and non-slip surface, they absorb sauces particularly well and are delicious with a wide variety of sauces and gravies, as well as in pasta salads and casseroles. Thanks to their artisanal production, they are particularly stable in cooking and do not stick together; Recipe: Spelt spirals with creamed lentils: Ingredients: 1 onion, 1 clove of garlic, 1 tbsp rapeseed oil, 200 g Spielberger lentils, 250 ml vegetable stock, 250 g cream, 3 tbsp crème fraîche, 400 g light spelt spirals, 1 bunch of savory, 150 g cheese (e.g. Emmental), salt, pepper; Preparation: Peel and finely chop the onion and garlic. Heat the rapeseed oil in a large pan and fry both until translucent. Rinse the lentils in a sieve, then add to the pan and fry until all the lentils are coated with rapeseed oil. Pour in the vegetable stock, cream and crème fraîche, cover and cook over a low heat for 30-40 minutes until the lentils are soft but still crunchy. Stir from time to time. Meanwhile, cook the spelt spirals in a large pan of boiling salted water according to the packet instructions until al dente. Wash the savory, shake dry and chop. Grate the cheese. Shortly before the end of the cooking time, add the chopped savory to the lentils and bring to the boil briefly. Season to taste with salt and pepper. Drain the pasta, serve with the lentils and sprinkle with the grated cheese. You can find more delicious recipes on our website: www.spielberger.de

Herstellung in Deutschland .
Ursprung/Rohstoffe: Deutschland

Herkunft landwirtschaftliche Zutaten: EU-Bio
Herkunftsland: Deutschland
Zertifizierung: EU Bio-Siegel
Verband und Kontrolle: Bioland (DB)
Bio-Kontrollstelle: DE-ÖKO-001

Lebensmittel

Aufbewahrungs/Verwendungshinweise: Kühl und trocken lagern.

Hersteller

Spielberger GmbH
,

Marke Spielberger Mühle

Zutaten

Monoprodukt

DINKELmehl Type 812* (eine Ur-Weizenart)
*aus kontrolliert ökologischer Erzeugung

Ernährungshinweise

Vegan Vegetarisch

Allergene

Laut Rezeptur enthalten: Dinkel , Glutenhaltiges Getreide
Kann in Spuren enthalten sein: Eier

Durchschn. Nährwerte

pro 100 g:

Energie	Fett	gesättigte Fettsäuren	Kohlenhydrate	Zucker	Eiweiss	Salz
1544 kJ = 364 kcal	1.8g	0.3g	73.4g	4.2g	12.1g	<0.01g

Verpackung

Nettofüllmenge: 500.0 Gramm (g)

Last-Update: 11/22/24, 8:04 AM / Dinkel Spiralen, hell / 9bf1f47f-803e-41db-bb3e-c566c1181889 / Version: 1