Artikel:7066
zur Warengruppe Getreide, Hülsenfrüchte,Saaten
Spätzlemehl
- Herkunft
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- Verband/Zertifikat
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DE-ÖKO-007
- Handelsklasse
- II
- Grundpreis
- 2.59€/1kg
- Artikelnummer
- #7066
- Allergiehinweise
- Gluten,
- Nährwerte pro 100g (oder 100 ml)
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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
- Rohkostqualität, vegetarisch, vegan,
- Artikel-Info
- besonders griffig da hoher Anteil Weizendunst
- Preisangaben inkl. MwSt.
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DV
Weizen-Spätzlemehl, demeter
We use the best demeter wheat for our wheat spaetzle flour. In our own mill, the grain is milled in several steps with the greatest care and sensitivity and then the fine semolina (wheat flour) and wheat flour type 550 are mixed. This mixture gives the flour its fine-grained structure and makes it particularly swellable. This makes it perfect for spaetzle and pasta dough, but also for strudel dough and fluffy yeast dough. With our wheat spaetzle flour, you can make spaetzle and the like just like in grandma's kitchen. 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 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.
Thanks to its fine-grained structure, this flour is particularly swellable and is very suitable for spaetzle and pasta dough. It can also be used very well for strudel dough and fluffy yeast dough; Basic recipe: Swabian spaetzle Ingredients per 100 g wheat spaetzle flour: 1 egg, a little salt and approx. 40-50 ml water Preparation: Mix all the ingredients and stir vigorously until the dough bubbles. Depending on whether you want to scrape the spaetzle from the board or use a spaetzle press, you may need a little more or less water. Bring plenty of salted water to the boil in a large pan. Scrape the dough from the board in batches or press it through a spaetzle press. The spaetzle are cooked when they rise to the surface. Remove the spaetzle with a slotted spoon and drain.
Herstellung in Deutschland .
Ursprung/Rohstoffe: Deutschland , Österreich , Tschechien , 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
WEIZENmehl 550**, WEIZENgrieß****aus biodynamischer Erzeugung
Ernährungshinweise
Vegan VegetarischAllergene
- Laut Rezeptur enthalten
- Glutenhaltiges Getreide , Weizen
Durchschn. Nährwerte
pro 100 g:| Energie | Fett | gesättigte Fettsäuren | Kohlenhydrate | Zucker | Eiweiss | Salz |
|---|---|---|---|---|---|---|
| 1470 kJ = 351 kcal | 1.1g | 0.2g | 71.7g | 1.1g | 10.6g | <0.01g |
Verpackung
Nettofüllmenge: 1.0 Kilogramm (kg)
Last-Update: 11/22/24, 8:04 AM /
Weizen-Spätzlemehl / 301db76a-8a5e-442d-96b1-de0e04e7419f /
Version: 1