Special Offers at Violey. Current page: 34:

The whole grain is slightly steamed and then rolled into a nice flake. They can be enjoyed without being cooked or soaked. Simply prepare warm or cold with milk, juice, vegetable drink and some fruit. For self-mixed muesli, but also in soups and sauces or for vegetable patties...

These gluten free organic flakes can be consumed without being cooked or soaked. Enjoy the millet flakes as a quick meal with cold or warm milk, juice or cereal drink and fruit...

Millet semolina is sieved out during grinding of millet. The aromatic millet semolina is suitable both for the preparation of sweet semolina pudding and hearty semolina dishes...

The hulled oats are milled in a special process and the flour is sieved off. This preserves the outer layers of the oat kernel and the germ. Enjoy as an addition to muesli, yoghurt and quark dishes, soups, sauces and baked goods...

in Demeter quality. Oat tastes slightly nutty and is very versatile in use. The grain is lightly kilned with warm air to give it its aromatic flavour. Use oats ground or rolled into flakes for warm porridges or fresh-grain muesli as well as for patties or soups. Ground oats should only be used fresh, otherwise they may taste bitter...

is potato flour. For the preparation of dumplings. The gluten free potato flour is also suitable for baking and for binding desserts, creams, cold dishes, sauces and soups...

With these soya flakes, the whole grains are steamed and then rolled into flakes. All the ingredients of the whole grain remain. Prepared hot or cold with milk/juice/cereal drink etc. and some fruit, they are a quick meal...

Spelt has a fine nutty aroma and can be used like wheat. Use the grain either ground or flaked for warm porridge or fresh cereal, in baked goods, for soups, patties or as a side dish...

When the spelt grain is milled, the flour is sieved off so that the bran remains. This consists of the valuable outer layers of the spelt grain. Spelt bran is suitable for refining muesli, yoghurt, shakes or even bread dough...

are made from spelt flour and corn flour. Fried batter pearls are especially added to soups right before serving. They also can be enjoyed plain as a snack or as a topping on salads...

Made from type 1100 spelt flour. This characterful, highly aromatic flour produces a dark, hearty and rustic bread speciality in the traditional Swiss style...

Wheat bran consists of the outer layers of the wheat grain. It can be used as an addition to muesli, yogurt and curd desserts as well as smoothies, shakes and pastries...

As a supplement to spelt flour and wheat flour as well as for gluten free baking...

Wholemeal buckwheat flour is a specialty. It has an aromatic, nutty taste. The flour can be used plain or in mixtures for pancakes, waffles, blinis or cakes. For bread or other yeast pastries, mix buckwheat flour with other flours...

Like emmer or kamut, einkorn is one of the ancient grains. At the Spielberger Mill, the grain is ground in several steps to this fine wholemeal flour. For sponge mixtures and shortcrust pastry, sweet and savoury waffles, pancakes and biscuits...

Rye has a strong, spicy flavour. In the Spielberger mill, the grain is ground in several steps to this fine wholemeal flour, which contains all the components of the grain. Use pure wholemeal rye flour with sourdough to bake strong breads or in flour mixtures for a hearty taste...

Einkorn wheat is an ancient cereal. Enjoy its tender nutty flavour either ground or rolled into flakes for hot porridge, fresh muesli, in baked goods, for soups, patties or as a side dish...

Fancy a crispy slice of France? The St Michel galette, the brand's legendary product, was developed in 1905. Its historic recipe with good butter has remained unchanged since then, so its unique taste is preserved. The golden biscuit, crispy yet melting, delights all connoisseurs...

Biscuits made from melt-in-the-mouth shortbread with chocolate chips and sesame and sunflower seeds. Each biscuit is a small connoisseur's pastry from the north of France. Without palm oil...

Small, soft, melt-in-the-mouth organic madeleines without palm oil, ideal for a gourmet breakfast. Based on a simple recipe and good ingredients: mainly eggs and French wheat flour. These madeleines are baked in a family biscuit factory in the French commune of Le Controis-en-Sologne...