All Products in Category "Natural Food › Baking › Flour". Sorting: Product Name Alphabetically:

is gluten free, in organic quality and particularly versatile in use. The flour can be used as a 10-15% substitute for standard household flour in baking. For baking biscuits, cakes, cupcakes, pancakes and much more. It is also suitable for the preparation of savoury dishes such as pizza bases...

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...

Rye flour is slightly darker in color and has a strong, spicy taste. Rye flour 1150 can be used particularly well for baking rye or brown breads...

Rye is characterised by its wonderfully mild flavour. Wholemeal rye flour is ideal for delicious rye and mixed breads. Best of all, it is also extremely simple to use...

Let your creativity run free and discover the versatile uses of the Organic Spelt Flour Type 1050 from Bauck. For bread, rolls, cookies, cakes, pizza dough, sauces and much more. Enjoy your meals...

The fine flour is particularly useful for baking cakes, pies, biscuits, rolls, pizza and also bread. Spelt is characterised by its golden yellow colour with a slightly reddish shimmer. Its slightly nutty flavour gives food a special aroma...

FFor bread, pizza, cakes, biscuits, sauces and soups. Wheat flour type 1050 is considered a typical bread flour, as only the coarse bran is sieved off after grinding, thus retaining the majority of the coarse grain. With the baking properties of wheat flour 1050, bread, rolls, pizza dough and savoury pastries turn out particularly well. Enjoy your fresh ...

can be used in many ways in the kitchen. Suitable for bread, rolls, cakes, pizza, tarts and cookies. The grain is ground into flour in the mill. Enjoy your homemade food and the versatile uses of this flour!...

Fine flour for bread, rolls, pastries, cakes, pizza dough, cake bases, biscuits, cookies and sauces. Use the wheat flour for both savory and sweet dishes. Enjoy the delicious homemade result!...

A classic for fine-pored doughs. Flours with a low type number, such as this wheat flour type 550, have a low degree of milling. This means that a large part of the outer layers of the grain are removed during milling. This baking-strength flour is particularly suitable for fine baked goods, light breads and the production of puff pastry...