Artikel:99673
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Dinkel Spätzlemehl 1kg SPI

Dinkel Spätzlemehl 1kg SPI
Herkunft
DV
Verband/Zertifikat
DE-ÖKO-007
Grundpreis
4.29€/1kg
Artikelnummer
#99673
Preisangaben inkl. MwSt.
 
Herkunft
DV
Verband/Zertifikat
Grundpreis
4,29€/1kg , 4.29€/1 kg
Artikel
#99673
Dinkel Spätzlemehl 1kg SPI
4.29€/1 kg


Dinkel-Spätzlemehl, demeter

The best Demeter spelt is used for the spelt spaetzle flour. In the Spielberger mill, the grain is milled in several steps with the greatest care and sensitivity and then fine semolina (spelt mist) and spelt flour type 630 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 spelt spaetzle flour, you can make spaetzle and the like just like in grandma's kitchen.    Spelt tastes delicately nutty. 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 grows well in areas with high rainfall and at higher altitudes.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 - 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 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.
Fine-grained special flour for making spaetzle, Schupfnudeln, Knöpfle and noodles from spelt. It can also be used very well for strudel dough and fluffy yeast dough; the optimum grinding ensures an elastic dough that does not tear and is easy to work with. It produces typical, slightly nutty spelt spaetzle with a good bite and creamy consistency - without any wheat.Basic recipe: Swabian spaetzleIngredients per 100 g spelt spaetzle flour: 1 egg, a little salt and approx. 40-50 ml waterPreparation:(1) Mix all the ingredients in a bowl and stir vigorously until the dough starts to bubble. The amount of water required may vary slightly depending on whether the spaetzle are scraped off the board or pressed through a spaetzle press.(2) Bring plenty of salted water to the boil in a large pan. Scrape the dough from the board into the water in batches or press it through a spaetzle press. (3) The spaetzle are cooked as soon as they rise to the surface. Remove with a slotted spoon and drain well.

Herstellung in Deutschland .
Ursprung/Rohstoffe: Deutschland , Österreich , Polen , Tschechien , Litauen
Herkunft landwirtschaftliche Zutaten
EU-Landwirtschaft
Zertifizierung
EU Bio-Siegel
Verband und Kontrolle
Demeter (DD)
Bio-Kontrollstelle

Lebensmittel

Aufbewahrungs/Verwendungshinweise

Hersteller

Spielberger GmbH
,

Marke Spielberger Mühle

Zutaten

DINKELmehl Type 630**, DINKELgrieß**
**aus biodynamischer Erzeugung

Ernährungshinweise

Allergene

Laut Rezeptur enthalten
Glutenhaltiges Getreide , Dinkel

Durchschn. Nährwerte

pro 100 g:
Energie Fett gesättigte Fettsäuren Kohlenhydrate Zucker Ballaststoffe Eiweiss Salz
1458 kJ = 348 kcal 1.3g 0.2g 69.1g 0.8g 3.6g 12.2g <0.01g

Verpackung

Nettofüllmenge: 1.0 Kilogramm (kg)

Last-Update: 10/19/25, 2:38 AM / Dinkel-Spätzlemehl / 171c50cf-60c4-40cf-8cf2-3d33223c7afb / Version: 1