We use the best Demeter spelt for our spelt spaetzle flour. In our own mill, the grain is milled in several steps with the greatest care and sensitivity and then the fine semolina (spelt haze) and type 630 spelt flour 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 our spelt spaetzle flour, you can make spaetzle and the like just like in grandma's kitchen. Spelt tastes delicately nutty and is rich in fiber, 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. 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 manual skill 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 feel 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.
Thanks to its fine-grained structure, this flour is particularly swellable and is very suitable for spaetzle and pasta dough. It can also be used very well for strudel dough and fluffy yeast dough; Basic recipe: Swabian spaetzleIngredients per 100 g spelt spaetzle flour: 1 egg, a little salt and approx. 40-50 ml waterPreparation: Mix all the ingredients and stir vigorously until the dough starts to bubble. Depending on whether you want to scrape the spaetzle from the board or use a spaetzle press, you may need a little more or less water. Bring plenty of salted water to the boil in a large pan. Scrape the dough from the board in batches or press it through a spaetzle press. The spaetzle are cooked when they rise to the surface. Remove the spaetzle with a slotted spoon and drain.
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Österreich
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Litauen
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Polen
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Tschechien
Nettofüllmenge:
1.0 Kilogramm (kg)
Last-Update: 5/20/24 5:47 AM /
Dinkel-Spätzlemehl / 171c50cf-60c4-40cf-8cf2-3d33223c7afb /
Version: 1