Artikel:7813
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Dinkel Spaghetti Nr.56 Vollkorn
- Herkunft
- Deutschland
- Hersteller
- Spielberger Mühle
- Verband/Zertifikat
-
DE-ÖKO-006
- Grundpreis
- 6.98€/kg
- Artikelnummer
- #7813
- Allergiehinweise
- Gluten, Eier,
- Nährwerte pro 100g (oder 100 ml)
-
Energie kJ / kcal 344 kcal Fett 2,4 g davon gesättigte Fettsäuren 0,4 g Kohlenhydrate 62,0 g davon Zucker 3,3 g Eiweiß 13,0 g Salz 0,01 g - Diäthinweise
- vegetarisch, vegan,
- Artikel-Info
- Demeter
- Preisangaben inkl. MwSt.
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Spielberger Mühle
Deutschland
Spielberger GmbH
D 74336 Brackenheim
D 74336 Brackenheim
Kontrollnummer DE-ÖKO-007
www.spielberger.de
(Daten von Ecoinform)
Dinkel Spaghetti Vollkorn, demeter
We use the best Demeter spelt for our wholemeal spelt spaghetti. In our own mill, the grain is ground in several stages to produce a wholesome flour that still contains all the valuable components of the grain. The wholemeal flour is then processed by hand into spaghetti that is particularly stable when cooked. Thanks to the spelt, this wholemeal spaghetti tastes delicately nutty and is suitable for enjoying with various pestos, sauces or gravies as well as for preparing classic spaghetti dishes. The packaging of our pasta is based 100% on the renewable raw material wood from European forests. Combined with water-based printing inks, our packaging is completely free of mineral oil. They can be completely collected in waste paper and are 100% recyclable. We close the paper cycle by offsetting the paper consumption for our packaging and giving something back to nature. Through a long-term partnership with Bergwaldprojekt e.V., we finance the planting of trees in our local forests and the maintenance and preservation of the existing forest every year in accordance with the paper requirements for our packaging. The latter enables the forest to rejuvenate naturally - i.e. new trees grow and the forest thrives. Spelt tastes delicately nutty and is rich in fiber, vitamins, minerals and high-quality protein - a real local superfood. With the beginning of the organic movement, spelt was rediscovered as an unadulterated original 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.
Basic recipe: Cook wholemeal spelt spaghetti in plenty of boiling salted water for 7-9 minutes so that the spaghetti is al dente. The delicious spelt spaghetti has a delicate nutty flavor and is suitable as a wholesome alternative for all classic spaghetti dishes. They taste great with various pestos, sauces and gravies, as well as in pasta salads. Thanks to their artisanal production, they are particularly stable when cooked; Recipe: Spaghetti Funghinara: Ingredients: 200 g mountain cheese, 4 eggs, 500 g mushrooms (e.g. button mushrooms, king oyster mushrooms and chanterelles), 1 clove of garlic, 400 g wholemeal spelt spaghetti, 2 tbsp olive oil, 4 sprigs of marjoram, salt, pepper; Preparation: Grate the mountain cheese, whisk 150 g of it together with the eggs, put the remaining mountain cheese to one side. Clean and dice the mushrooms, peel and finely dice the garlic or press through a garlic press. Cook the wholemeal spelt spaghetti in boiling salted water according to the packet instructions until al dente and drain, reserving 100 ml of the pasta water. Heat the olive oil in a pan and sauté the mushrooms. Add the garlic and fry briefly. Season with salt and pepper. Pluck the marjoram from the sprigs. Place the mushrooms, garlic and half of the marjoram in a large bowl. Fold in the egg and cheese mixture together with 100 ml pasta water and the spaghetti, season with salt and pepper. All the ingredients should be hot so that the egg and cheese mixture can set. Serve sprinkled with the rest of the marjoram and the remaining mountain cheese. Tip: For an even spicier taste, you can also use smoked tofu. Dice the tofu and fry together with the mushrooms. You can find more delicious recipes on our website: www.spielberger.de
Herstellung in Deutschland .
Ursprung/Rohstoffe: Deutschland , Österreich , Litauen , Polen , Tschechien
- Herkunft landwirtschaftliche Zutaten
- EU-Bio
- Herkunftsland
- Deutschland
- Kontrollstelle
- DE-ÖKO-006 (ABCERT AG)
- Zertifizierung
- EU Bio-Siegel
- Verband und Kontrolle
- Demeter (DD)
Lebensmittel
- Aufbewahrungs/Verwendungshinweise
- Kühl und trocken lagen.
Hersteller
Spielberger GmbH74336 Brackenheim,
info@spielberger-muehle.de 49713598150
Marke Spielberger Mühle
Zutaten
Monoprodukt
DINKEL-Vollkornmehl (eine Ur-Weizenart)**aus biodynamischer Erzeugung
Ernährungshinweise
Vegan VegetarischAllergene
- Laut Rezeptur enthalten
- Dinkel , Glutenhaltiges Getreide
- Kann in Spuren enthalten sein
- Eier
Durchschn. Nährwerte
pro 100 g:| Energie | Fett | gesättigte Fettsäuren | Kohlenhydrate | Zucker | Ballaststoffe | Eiweiss | Salz |
|---|---|---|---|---|---|---|---|
| 1452 kJ = 344 kcal | 2.4g | 0.4g | 62.0g | 3.3g | 11.0g | 13.0g | <0.01g |
Verpackung
Nettofüllmenge: 500.0 Gramm (g)
Last-Update: 7/16/24 5:35 AM /
Dinkel-Spaghetti VK / 9d6e9b89-1281-4bdf-bb79-fc3bb7bd7222 /
Version: 1