Pizzamehl

Herkunft

Verband/Zertifikat

DE-ÖKO-007

Grundpreis

2.59€/1kg

Artikelnummer

#7067

Allergiehinweise

Gluten,

Nährwerte pro 100g (oder 100 ml)

Energie kJ / kcal	350 kcal
Fett	1,1 g
davon gesättigte Fettsäuren	0,2 g
Kohlenhydrate	71,4 g
davon Zucker	1,0 g
Eiweiß	10,5 g
Salz	0,01 g

Diäthinweise

vegetarisch, Rohkostqualität,

Preisangaben inkl. MwSt.

Herkunft
Verband/Zertifikat
Grundpreis: 2.59€/1kg , 2.59€/1 kg
Artikel: #7067
Allergiehinweise: Gluten, vegetarisch, Rohkostqualität, Energie kJ / kcal, Fett, davon gesättigte Fettsäuren, Kohlenhydrate, davon Zucker, Eiweiß, Salz

Bitte bis 6/10/25 11:59 AM bestellen

Pizzamehl aus Weizenmehl Tipo 0 mit Hartweizenmehl, demeter

The best demeter wheat and demeter durum wheat is used for the pizza flour. In the Spielberger mill, the grain is ground in several stages with the greatest care and sensitivity and then wheat flour and durum wheat flour are mixed. This mixture gives the flour its cohesive structure and absorbs liquid very well. This makes it particularly suitable for making a smooth, elastic pizza dough, which can also be used for ciabatta and focaccia. The pizza flour produces a light, crispy and thin pizza, just like an Italian pizza. At Spielberger Mühle, it is above all the people who work with great care - they make the difference between an artisan mill and an industrial mill. The Spielberger Mühle is not a computer-controlled, food technology process machine - without people, no flour can be milled here, and of course there is also pumping, conveying, brushing, grinding and milling - with machines, noise and precisely controlled processes. But in an artisan mill, the processes are not automated and standardized. The millers work with manual skill and a great deal of sensitivity to control the elaborate, complex milling process, using all their senses to produce flour of first-class quality: 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. And they can tell from the aromatic scent whether the work has been successful.

Italian specialty flour made from wheat. Pizza flour is an extracted flour with a medium degree of milling (Tipo 0), especially for pizza, ciabatta and focaccia. It produces elastic, stretchy doughs with strong pores and a typical crumb structure. Perfect for long doughs and high baking temperatures. Provides crispy, aromatic bases, just like from a stone oven.Basic recipe: Pizza dough: Ingredients: 500g pizza flour, 250g lukewarm water, 1 cube of fresh yeast, 1 tsp salt, 2 tbsp olive oil, 1 pinch of sugar and some flour to work the dough; Preparation:(1) Dissolve the yeast with a pinch of sugar in lukewarm water. Leave to stand for 15 minutes. (2) Add the oil, pizza flour and salt and knead into a fine, no longer sticky dough. Add a little more flour if necessary. Leave the dough to rise in a warm place for an hour. (3) Slowly roll out half of the dough and place on a floured baking tray. Preheat the oven to 220°C fan oven. (4) Top with seasoned tomato passata and pizza toppings as desired and bake on the lowest shelf for 20 - 25 minutes. Repeat the process with the second half of the dough.

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
74336 Brackenheim,
info@spielberger-muehle.de 49713598150
Marke Spielberger Mühle

Zutaten

Monoprodukt

WEIZENmehl** 80%, HARTWEIZENmehl** 20%
**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
1466 kJ = 350 kcal	1.1g	0.2g	71.4g	1.0g	4.2g	10.5g	<0.01g

Verpackung

Nettofüllmenge: 1.0 Kilogramm (kg)

Last-Update: 6/6/25, 6:25 AM / Pizzamehl Tipo 0 / b1d812a9-c76b-4624-b3ce-98a470872a8f / Version: 1