Weizenmehl Type 550 2,5kg

Herkunft

Verband/Zertifikat

Handelsklasse

Grundpreis

1.52€/1kg

Artikelnummer

#7039

Allergiehinweise

Gluten,

Nährwerte pro 100g (oder 100 ml)

Energie kJ / kcal	349 kcal
Fett	1,1 g
davon gesättigte Fettsäuren	0,2 g
Kohlenhydrate	72,0 g
davon Zucker	1,1 g
Eiweiß	10,6 g
Salz	0,01 g

Diäthinweise

vegan, vegetarisch, Rohkostqualität,

Preisangaben inkl. MwSt.

Herkunft
Verband/Zertifikat
Handelsklasse: II
Grundpreis: 1.52€/1kg , 3.79€/2,5 kg
Artikel: #7039
Allergiehinweise: Gluten, vegan, vegetarisch, Rohkostqualität, Energie kJ / kcal, Fett, davon gesättigte Fettsäuren, Kohlenhydrate, davon Zucker, Eiweiß, Salz

Weizenmehl Type 550, demeter

We use the best demeter wheat for our wheat flour 550. In our own mill, the grain is ground in several steps with the greatest care and sensitivity to produce this particularly versatile, light-colored flour. Are you wondering what makes the difference between an industrial mill and an artisan business like Spielberger Mühle? First and foremost, it's the people who work here with great care. Because our mill is not a computer-controlled, food technology process machine - the mill cannot grind without people. Of course, there is also pumping, conveying, brushing, grinding and milling. With machines and noise and precisely controlled processes. But in our artisan mills, this is not automated and standardized. The millers work with manual skill and a great deal of sensitivity to control this elaborate, complex milling process. In order to obtain flour of first-class quality, they use all of their senses: the millers can sense whether the mill is running properly from the vibrations in the building. They can hear even the slightest deviation from the target. They check the quality with their hands, eyes and nose. They feel and see whether the flour has the right structure. The aromatic smell tells them whether the work has been successful.

Wheat flour type 550 can be used for all light-colored baked goods with yeast, bread rolls, cakes and pizza dough. It is also suitable for binding sauces; basic recipe: Salty yeast dough, e.g. for ciabatta, white bread or pizza bases: Ingredients: 1 kg type 550 wheat flour, 20 g salt, 20 g yeast, approx. 700 ml lukewarm water Preparation: make a well in the flour, crumble in the yeast and mix with a little water and a little flour. Cover the pre-dough and leave to rise for approx. 15 minutes. Then mix all the ingredients together and knead thoroughly. Leave to rise for another 30 minutes, then shape into the desired form (form a loaf or roll out on a baking tray) and leave to rise again for 10 minutes. Bake in the preheated oven for 35 to 50 minutes, depending on the shape.

Herstellung in Deutschland .
Ursprung/Rohstoffe: Deutschland , Österreich , Polen , Ungarn

Herkunft landwirtschaftliche Zutaten: EU-Landwirtschaft
Zertifizierung: EU Bio-Siegel
Verband und Kontrolle: Demeter (DD)
Bio-Kontrollstelle: DE-ÖKO-007

Lebensmittel

Aufbewahrungs/Verwendungshinweise: Kühl und trocken lagern.
: Mehle und Teige sind nicht zum Rohverzehr bestimmt und müssen gut durcherhitzt werden.

Hersteller

Spielberger GmbH
,

Marke Spielberger Mühle

Zutaten

Monoprodukt

WEIZENmehl 550**
**aus biodynamischer Erzeugung

Ernährungshinweise

Ja, von Natur aus gegeben Vegan Vegetarisch Laktosefrei

Allergene

Laut Rezeptur enthalten: Glutenhaltiges Getreide , Weizen

Durchschn. Nährwerte

pro 100 g:

Energie	Fett	gesättigte Fettsäuren	Kohlenhydrate	Zucker	Ballaststoffe	Eiweiss	Salz
1474 kJ = 352 kcal	1.1g	0.2g	72.0g	1.1g	3.5g	10.6g	<0.01g

Verpackung

Nettofüllmenge: 2.5 Kilogramm (kg)

Last-Update: 11/22/24, 8:04 AM / Weizenmehl 550 / 77bccfcf-88c7-40c8-833d-87a7f325c77f / Version: 1