Artikel:5158
zur Warengruppe Getreide, Nudeln, Reis & Co.
Roggenvollkornmehl, 1 kg
- Herkunft
- Deutschland
- Verband/Zertifikat
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DE-ÖKO-007
- Handelsklasse
- II
- Grundpreis
- 2.59€/1kg
- Artikelnummer
- #5158
- Allergiehinweise
- Gluten, Roggen,
- Nährwerte pro 100g (oder 100 ml)
-
Energie kJ / kcal 323 kcal Fett 1,7 g davon gesättigte Fettsäuren 0,3 g Kohlenhydrate 60,7 g davon Zucker 0,9 g Eiweiß 9,5 g Salz 0,01 g - Diäthinweise
- vegetarisch, Rohkostqualität, vegan,
- Artikel-Info
- 1kg, Spielberger
- Preisangaben inkl. MwSt.
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Roggen-Vollkornmehl, demeter
We use the best demeter rye for our wholemeal rye flour. In our own mill, the grain is ground in several stages with the greatest care and sensitivity to produce this wholesome flour, which contains all the valuable components of the grain. Rye has a strong, hearty taste and is very healthy. The grain is particularly rich in filling fiber and B vitamins, which are particularly important for us humans for energy production and the nervous system. As wholemeal flour, the grain is particularly suitable for hearty wholemeal breads and rolls. 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 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. The aromatic smell tells them whether the work has been successful.
Wholemeal rye flour can be used on its own with sourdough to bake hearty breads or in flour mixtures for a savory taste; Basic recipe: Wholemeal rye bread: Ingredients: 500 g wholemeal rye flour, 10 g salt, 10 g fresh yeast, 75 g natural sourdough, 350 ml water (lukewarm); Preparation: Knead the wholemeal rye flour with the remaining ingredients in a bowl to form a dough, cover and leave to rise in a warm place for approx. Leave to rise for approx. 60 minutes. Then knead the dough again and place in a greased baking tin. Cover and leave to rise in a warm place for a further 30-45 minutes. Brush the bread with a little water and bake in a preheated oven at 220°C on the middle shelf for approx. 45 minutes.
Herstellung in Deutschland .
Ursprung/Rohstoffe: Deutschland , Österreich , Polen , Tschechien , Ungarn
- Herkunft landwirtschaftliche Zutaten
- EU-Landwirtschaft
- Kontrollstelle
- DE-ÖKO-007 (Prüfgesellschaft ökologischer Landbau mbH)
- Zertifizierung
- EU Bio-Siegel
- Verband und Kontrolle
- Demeter (DD)
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
ROGGENvollkornmehl****aus biodynamischer Erzeugung
Ernährungshinweise
Vegan Vegetarisch Rohkost 40Allergene
- Laut Rezeptur enthalten
- Glutenhaltiges Getreide , Roggen
Durchschn. Nährwerte
pro 100 g:| Energie | Fett | gesättigte Fettsäuren | Kohlenhydrate | Zucker | Ballaststoffe | Eiweiss | Salz |
|---|---|---|---|---|---|---|---|
| 1364 kJ = 326 kcal | 1.7g | 0.2g | 60.7g | 1.0g | 13.4g | 9.5g | 0.01g |
Verpackung
Nettofüllmenge: 1.0 Kilogramm (kg)
Last-Update: 4/19/24 2:34 AM /
Roggen-Vollkornmehl / 6c18d21c-43e1-40b2-84d6-5e30c41652b0 /
Version: 1