Antersdorfer Mühle in Category "Natural Food › Baking". Sorting: Product Name Alphabetically:

The sugar cane is crushed and pressed directly after harvesting. The sugar cane juice thus obtained is then cleaned, freed of some of the molasses and thickened. The addition of a few sugar crystals causes the sugar to crystallise. The sugar has a pleasantly mild taste and is suitable for sweetening various dishes, baked goods and drinks of all kin...

The cane is crushed and pressed directly after harvesting. The cane juice is freed from a portion of the molasses, and thickened. The addition of few sugar crystals causes the sugar to crystallize. The mild taste of the Raw Cane Sugar makes it very popular for sweetening food, pastry and drinks of all kinds...

Rye is frugal in cultivation. It also thrives well on poor or moist soils and in cold climates. Type 1150 rye flour contains the outer layers of the grain. This preserves minerals, dietary fibres and minerals. The rye flour is well suited to be mixed with other flours and further processed into tasty breads and baked goods...

Rye is frugal in cultivation. It also thrives on poor or moist soils and in cold climates. For wholemeal flour, the whole grain is milled, including its outer layer. This preserves valuable fibre, minerals and vitamins. This flour is suitable for the production of natural sourdoughs and other strong, spicy baked goods...

Spelt is a robust, undemanding grain that thrives even in nutrient-poor soils. Type 1050 flour is not quite as finely ground as type 630, but contains components of the whole grain. Enjoy your homemade dishes!...

Type 630 flour is the lightest of all spelt flours. It is very finely ground and has very good processing properties. An alternative to wheat flour type 550 and suitable for sweet baked goods, light breads and rolls or even pizza. Spelt is a robust, frugal grain that thrives without problems even on nutrient-poor soils...

Type 1050 flour contains proportions of the whole grain and has good baking properties. Wheat is one of the oldest cultivated cereals. Enjoy your homemade dishes with your whole family and friends...

Wheat is one of the oldest cultivated cereals. Type 550 wheat flour has a good grip, good processing properties and produces fluffy, fine-pored dough. Enjoy your homemade dishes...

Kamut Khorasan is an ancient grain from Egypt and a relative of this durum wheat. The baked goods made from its flour are mild and nutty in taste. Kamut Khorasan is versatile, for bread and cakes...

Whole grain flour has the highest degree of milling, even the germ and outer layers are processed in it. This preserves the fibre, minerals and vitamins of the whole grain. Products made from spelt have a slightly nutty flavour. Spelt is a robust, frugal grain that thrives without problems even on nutrient-poor soils...

Wheat is one of the oldest cultivated cereals. Wholemeal flour is obtained from the whole grain. This preserves valuable nutrients. For baking bread or rolls...