Weizenmehl Type1050 2,5kg

Herkunft

Verband/Zertifikat

Handelsklasse

Grundpreis

2.40€/1kg

Artikelnummer

#7040

Allergiehinweise

Gluten,

Nährwerte pro 100g (oder 100 ml)

Energie kJ / kcal	344 kcal
Fett	1,8 g
davon gesättigte Fettsäuren	0,3 g
Kohlenhydrate	67,2 g
davon Zucker	1,4 g
Eiweiß	12,1 g
Salz	0,01 g

Diäthinweise

vegetarisch, vegan,

Preisangaben inkl. MwSt.

Herkunft
Verband/Zertifikat
Handelsklasse: II
Grundpreis: 2.40€/1kg , 5.99€/2,5 kg
Artikel: #7040
Allergiehinweise: Gluten, vegetarisch, vegan, Energie kJ / kcal, Fett, davon gesättigte Fettsäuren, Kohlenhydrate, davon Zucker, Eiweiß, Salz

Weizenmehl Type 1050, demeter

We use the best demeter wheat for our 1050 wheat flour. In our own mill, the grain is ground in several steps with the greatest care and sensitivity to produce this medium-light flour, which still contains many valuable components of the grain. Are you wondering what makes the difference between an industrial mill and a craft 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 craftsmanship 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 feel 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 1050 can be used for savory pastries, bread and rolls, among other things; basic recipe: wheat-rye mixed bread: Ingredients: 600 g wheat flour type 1050, 400 g rye flour type 1150, 20 g salt, 20 g yeast, 650 ml lukewarm water, 75 g fresh sourdough or 15 g dry Preparation: Mix both types of flour with salt. Stir the yeast into a little lukewarm water, add to the flour with the room temperature sourdough and the remaining water. Knead into a smooth dough, cover and leave to rise in a warm place for approx. 30 minutes. Knead the dough again and add a little flour if necessary. Form two long loaves and leave to rise on the baking tray for another 15-20 minutes. Bake in an oven preheated to 230°C for 10 minutes, then reduce the temperature to 200°C and bake for a further 40-45 minutes.

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 1050**
**aus biodynamischer Erzeugung

Ernährungshinweise

Vegan Vegetarisch

Allergene

Laut Rezeptur enthalten: Glutenhaltiges Getreide , Weizen

Durchschn. Nährwerte

pro 100 g:

Energie	Fett	gesättigte Fettsäuren	Kohlenhydrate	Zucker	Ballaststoffe	Eiweiss	Salz
1454 kJ = 347 kcal	1.8g	0.3g	67.2g	0.7g	5.2g	12.1g	<0.01g

Verpackung

Nettofüllmenge: 2.5 Kilogramm (kg)

Last-Update: 11/22/24, 8:04 AM / Weizenmehl 1050 / fb3feb70-1074-487a-80ca-db7d805433db / Version: 1