Dinkelmehl 1050, mittelausgem.

Herkunft

Verband/Zertifikat

DE-ÖKO-007

Handelsklasse

Grundpreis

4.29€/1kg

Artikelnummer

#7113

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, Rohkostqualität,

Preisangaben inkl. MwSt.

Herkunft
Verband/Zertifikat
Handelsklasse: II
Grundpreis: 4.29€/1kg , 4.29€/1 kg
Artikel: #7113
Allergiehinweise: vegetarisch, Gluten, vegan, Rohkostqualität, Pfandartikel Stück, Energie kJ / kcal, Fett, davon gesättigte Fettsäuren, Kohlenhydrate, davon Zucker, Eiweiß, Salz

Dinkelmehl Type 1050, demeter

We use the best Demeter spelt for our spelt flour 1050. 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. It is particularly suitable for savory pastries such as breads, rolls, cakes and pancakes.spelt has a fine nutty taste and is rich in fibre, vitamins, minerals and high-quality protein - a real local superfood. With the start of the organic movement, spelt was rediscovered as an unadulterated ancient grain. Until the Middle Ages, it was considered the most important bread grain. It was only with the intensification of agriculture and the increased use of artificial fertilizers that the grain fell into oblivion. There was a very simple reason for this: unlike wheat, spelt hardly reacts to the application of nitrogen fertilizer with an increase in yield. In organic farming, however, the positive properties of the grain are appreciated. In addition to its fine nutty taste and better digestibility, spelt is characterized by the fact that it also thrives in areas with high rainfall and at higher altitudes. Protected by firm husks, the grains are also less susceptible to fungal diseases. Spelt has similar baking properties to wheat and can therefore replace it in all recipes. However, it has a softer gluten. The leavening times should therefore be carefully observed, especially for yeast doughs made from spelt. 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 sense whether the mill is running properly from the vibrations in the building. They 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.

Spelt flour type 1050 is a medium-light flour and can be used for savory pastries, bread, rolls, cakes and pancakes; Basic recipe: Spelt-rye mixed bread: Ingredients: 600 g spelt flour type 1050, 400 g rye flour type 1150, 20 g salt, 20 g yeast, 650 ml lukewarm water, 75 g sourdough fresh 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 , 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
,

Marke Spielberger Mühle

Zutaten

Monoprodukt

DINKELmehl** (eine Ur-Weizenart)
**aus biodynamischer Erzeugung

Ernährungshinweise

Vegan Vegetarisch

Allergene

Laut Rezeptur enthalten: Dinkel , Glutenhaltiges Getreide

Durchschn. Nährwerte

pro 100 g:

Energie	Fett	gesättigte Fettsäuren	Kohlenhydrate	Zucker	Ballaststoffe	Eiweiss	Salz
1451 kJ = 343 kcal	1.8g	0.3g	67.0g	1.4g	5.2g	12.0g	<0.01g

Verpackung

Nettofüllmenge: 1.0 Kilogramm (kg)

Last-Update: 11/22/24, 8:04 AM / Dinkelmehl 1050 / ffe64406-f2f7-457b-8d05-1b45a4978ff5 / Version: 1