Dinkelmehl Type 630, 1 kg

Herkunft

Deutschland

Verband/Zertifikat

DE-ÖKO-007

Handelsklasse

Grundpreis

4.99€/1kg

Artikelnummer

#6010

Allergiehinweise

Dinkel, Gluten,

Nährwerte pro 100g (oder 100 ml)

Energie kJ / kcal	344 kcal
Fett	1,3 g
davon gesättigte Fettsäuren	0,1 g
Kohlenhydrate	68,9 g
davon Zucker	0,8 g
Eiweiß	12,4 g
Salz	0,01 g

Diäthinweise

Rohkostqualität, vegan, vegetarisch,

Artikel-Info

für helles Gebäck, Pizzateig, Kuchen, Brot und Brötchen

Preisangaben inkl. MwSt.

Herkunft: Deutschland
Verband/Zertifikat
Handelsklasse: II
Grundpreis: 4,99€/1kg , 4.99€/1 kg
Artikel: #6010
Allergiehinweise: Rohkostqualität, vegan, vegetarisch, Dinkel, Gluten, Pfandartikel Stück, Energie kJ / kcal, Fett, davon gesättigte Fettsäuren, Kohlenhydrate, davon Zucker, Eiweiß, Salz
Artikel-Info: für helles Gebäck, Pizzateig, Kuchen, Brot und Brötchen

Dinkelmehl Type 630, demeter

We use the best demeter spelt for our spelt flour 630. In our own mill, the grain is ground in several steps with the greatest care and sensitivity to produce this particularly versatile, light-colored flour. 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. Spelt has similar baking properties to wheat and can therefore replace it in all recipes. However, it has a softer gluten. The leavening times should therefore be carefully observed, especially for yeast doughs made from spelt. 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.

Spelt flour type 630 can be used for all light-colored pastries, bread rolls, cakes and pizza dough. It is also suitable for binding sauces; Basic recipe: Salty yeast dough, e.g. for ciabatta, white bread or pizza baseIngredients: 1 kg spelt flour type 630, 20 g salt, 20 g yeast, approx. 700 ml lukewarm waterPreparation: Make a well in the flour, crumble the yeast into it and mix with a little water and a little flour. Cover the pre-dough and leave to rise for approx. 15 minutes. Then mix all the ingredients together and knead thoroughly. Leave to rise for another 30 minutes, then shape into the desired form (form a loaf or roll out on a baking tray) and leave to rise again for 10 minutes. Bake in a preheated oven for 35 to 50 minutes, depending on the shape. 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-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

DINKELmehl** (eine Ur-Weizenart)
**aus biodynamischer Erzeugung

Ernährungshinweise

Vegan Vegetarisch Rohkost 40

Allergene

Laut Rezeptur enthalten: Dinkel , Glutenhaltiges Getreide

Durchschn. Nährwerte

pro 100 g:

Energie	Fett	gesättigte Fettsäuren	Kohlenhydrate	Zucker	Ballaststoffe	Eiweiss	Salz
1460 kJ = 349 kcal	1.3g	0.2g	68.9g	0.8g	3.7g	12.4g	<0.01g

Verpackung

Nettofüllmenge: 1.0 Kilogramm (kg)

Last-Update: 4/19/24 2:34 AM / Dinkelmehl 630 / 044c470c-fb2d-41e2-b63a-2374799284d7 / Version: 1