Artikel:5685
zur Warengruppe Getreide, Nudeln, Reis & Co.
Backmischung Kraftbrot
- Herkunft
- Deutschland
- Verband/Zertifikat
- DE-ÖKO-007
- Handelsklasse
- II
- Grundpreis
- 6.65€/kg
- Artikelnummer
- #5685
- Allergiehinweise
- Hafer, Sesam,
- Nährwerte pro 100g (oder 100 ml)
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Energie kJ / kcal 437 g Fett 24,5 g davon gesättigte Fettsäuren 3,6 g Kohlenhydrate 33,9 g davon Zucker 1,0 g Eiweiß 18,1 g Salz 1,7 g - Diäthinweise
- vegan, vegetarisch,
- Artikel-Info
- Kraftvoll, vollwertig und glutenfrei. Unser Kraftbrot ist ein Vollkornbrot ganz ohne Mehl
- Preisangaben inkl. MwSt.
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Kraftbrot Backmischung, glutenfrei, kbA
Powerful, wholesome and gluten-free. Our Kraftbrot is a wholemeal bread made entirely without flour. It consists only of flakes, various seeds and water. It is easy to bake, keeps fresh for a long time and has more protein and fewer carbohydrates than other breads. This baking mix also makes it super easy to bake your own crispbread. You can find the recipe on the packaging.
Preparation: Pour the baking mix into a bowl. Add 600 ml cold water and mix very well with a mixing spoon until a smooth, not too soft dough is formed. Cover the mixture and leave to stand in the fridge for approx. 8 - 10 hours (e.g. overnight). Grease a loaf tin (approx. 25 x 10 cm) well and gradually pour in the firm dough mixture with a spoon and press down firmly. Place the tin on the lowest shelf of the cold oven and heat to 200 °C. Bake for approx. 85 minutes. After 70 minutes, remove the bread from the tin, turn it upside down and bake for the remaining 15 minutes. Quick preparation: Replace the cold water with boiling water and mix together with the baking mix to form a firm dough. Leave to stand for approx. 30 minutes. Then proceed as described above. Crispbread variant: Mix the baking mix well with 600 ml cold water and leave to soak for 3 hours. Grease 2 baking trays or line with baking paper / silicone baking mats. Spread the dough thinly on them and smooth out. Preheat the oven to 170 °C (fan oven), place the two baking trays at the bottom and top and bake for 25 minutes. Remove the trays and cut slices of crispbread with a pizza roller. The dough does not have to be cut all the way through, as the crispbread can be easily broken at the cut edges later. Swap the places of the trays in the oven and bake for another 25 minutes. Then switch off the oven, open the oven door a crack and leave the bread to dry out completely in the oven. The completely cooled crispbread will keep in a tin for 2 - 3 weeks.
Herstellung in Deutschland .
Ursprung/Rohstoffe: Ägypten , Europäische Union
- Herkunft landwirtschaftliche Zutaten
- EU-/Nicht-EU-Landwirtschaft
- Kontrollstelle
- DE-ÖKO-007 (Prüfgesellschaft ökologischer Landbau mbH)
- Zertifizierung
- Deutsche Zöliakie Gesellschaft e.V. / AOECS (Association of European Coeliac Societies)
- EU Bio-Siegel
Lebensmittel
- Aufbewahrungs/Verwendungshinweise
- Bitte kühl und trocken lagern.
Hersteller
Spielberger GmbH74336 Brackenheim,
info@spielberger-muehle.de 49713598150
Marke Spielberger Mühle
Zutaten
HAFERvollkornflocken Kleinblatt glutenfrei*, HAFERvollkornflocken Zartblatt glutenfrei*, Leinsaat braun* 12%, SESAM geröstet*, Kürbiskerne* 11%, Sonnenblumenkerne geröstet*, Hirseflocken*, Quinoaflocken*, Flohsamenschalen gemahlen*, Meersalz*aus kontrolliert ökologischer Erzeugung
Ernährungshinweise
Ja, laut Verpackungsdeklaration Ja, ohne Verpackungsdeklaration Vegan Vegetarisch Glutenfrei LaktosefreiAllergene
- Laut Rezeptur enthalten
- Hafer , Sesam
Durchschn. Nährwerte
pro 100 g:| Energie | Fett | gesättigte Fettsäuren | Kohlenhydrate | Zucker | Ballaststoffe | Eiweiss | Salz |
|---|---|---|---|---|---|---|---|
| 1826 kJ = 437 kcal | 24.5g | 3.6g | 33.9g | 1.0g | 12.8g | 18.1g | <1.7g |
Verpackung
Nettofüllmenge: 600.0 Gramm (g)
Last-Update: 5/8/24 2:58 AM /
Kraftbrot gf Backmischung / 575b14cc-4989-4cf1-bdc4-8eff415be3df /
Version: 1