Baguettemehl Weizen

Herkunft

Verband/Zertifikat

Grundpreis

2.59€/1kg

Artikelnummer

#7072

Allergiehinweise

Gluten,

Nährwerte pro 100g (oder 100 ml)

Energie kJ / kcal	352 kcal
Fett	1,1 g
davon gesättigte Fettsäuren	0,2 g
Kohlenhydrate	71,9 g
davon Zucker	1,3 g
Eiweiß	10,6 g
Salz	0,01 g

Diäthinweise

vegetarisch,

Preisangaben inkl. MwSt.

Herkunft
Verband/Zertifikat
Grundpreis: 2.59€/1kg , 2.59€/1 kg
Artikel: #7072
Allergiehinweise: vegetarisch, Gluten, Energie kJ / kcal, Fett, davon gesättigte Fettsäuren, Kohlenhydrate, davon Zucker, Eiweiß, Salz

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

Weizen Baguettemehl, demeter

The best demeter wheat and aromatic barley malt are used for the wheat baguette flour. In the Spielberger mill, the grain is ground in several steps with the greatest care and sensitivity and then wheat flour is mixed with barley malt. This creates an excellent combination of aroma, consistency and baking result. The mixture makes it possible to bake a traditional French, malty baguette with a soft crumb and a finely crumbled crust. The wheat baguette flour, the French type designation here would be T65, complements Spielberger Mühle's unique range of specialty flours. The baguette is best baked on a baguette tray, and at Spielberger Mühle it is the people who work with great care who make the difference between an artisan mill and an industrial mill. The Spielberger Mühle is not a computer-controlled, food technology process machine - flour cannot be milled here without people, and of course there is also pumping, conveying, brushing, grinding and milling - with machines, noise and precisely controlled processes. But in a craft mill, this is 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 smallest 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 smell whether the work has been successful.

Fine special wheat flour with a high gluten content and optimum water absorption - developed for French baguettes and long doughs. Provides a crispy crust, airy crumb and intense aroma. Ideal for baguettes, pain paillasse, ciabatta or rustic white breads.Basic recipe: Baguettes Tradition Française Ingredients for 3 baguettes: 500 g baguette flour, 12 g salt, 1/2 cube yeast, approx. 340 ml lukewarm water, 1 baguette tray for 3 baguettes Preparation: (1) Dissolve the yeast in the lukewarm water together with 2 tbsp baguette flour and leave to stand for 15-30 minutes until bubbles appear. (2) Mix the flour with salt, add the yeast water and knead until a smooth, tough dough has formed. (3) Cover with a damp tea towel and leave to rise in the bowl for 2 hours. It should then double in size. If not, leave to rise longer. (4) Place the dough on the lightly floured work surface, pull apart and fold the 4 corners over each other like a letter. The dough will still be a little sticky. Leave to rise for 20 minutes. Repeat the whole process 2 more times. (5) Finally, roll three baguettes and, floured, leave to rise in the baguette tin for another 30 minutes. (6) Preheat the oven to 250 °C top/bottom heat. Make a few diagonal cuts in the dough with a very sharp knife. Place the tray on the middle shelf and bake for 15 minutes. Brush the hot baguette with a little water after baking to achieve a shiny crust. Tip: if you prefer, you can also leave the dough to rise overnight at room temperature and continue working on it the next day from step 4. Half of the yeast can then be used.

Herstellung in Deutschland .
Ursprung/Rohstoffe: Deutschland , Österreich , Litauen , Polen , Tschechien

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

WEIZENmehl 98%**, GERSTENmalz*
**aus biodynamischer Erzeugung

Ernährungshinweise

Vegan Vegetarisch

Allergene

Laut Rezeptur enthalten: Gerste , 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	71.9g	1.3g	3.8g	10.6g	<0.01g

Verpackung

Nettofüllmenge: 1.0 Kilogramm (kg)

Last-Update: 6/6/25, 6:25 AM / Weizen Baguettemehl / d1a10b3f-4793-4450-805e-38be0814ddbf / Version: 1