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

Type "0" soft wheat flour made from Italian organic wheat is a versatile all-rounder in the bakery. The flour is milled from the kernel of the grain, without the outer layers, and is ideal for bread, pizza, focaccia and rolls. With its perfect balance between fineness and structure, both fluffy doughs and crispy crusts are achieved with ease...

Italian type "00" is roughly equivalent to type 405 and is the finest white flour. The flour is obtained exclusively from the kernel of the wheat grain and is ideal for cakes, biscuits and tarts that require an airy, delicate consistency. Its fine structure makes it the ideal basis for delicate pastries and fine baked goods that melt in the mouth...

Traditionally ground between millstones, type "2" soft wheat flour made from organic Italian wheat for an aromatic baking experience. The gentle stone grinding preserves the natural fibres of the wheat and gives the flour its full-bodied, strong flavour. Perfect for rustic bread and pizza, which should impress with their dark colour and aromatic ch...

Made from Italian organic emmer traditionally ground between millstones and processed with the whole grain. The gentle stone grinding preserves most of the natural components of the ancient grain and gives the flour its characteristic nutty, slightly sweet flavour. Perfect for rustic bread, pizza and pasta with a savoury character and a special aromatic ...

Khorasan wheat is a demanding grain that requires fertile soils and a warm climate to develop its full potential. It has always been cultivated in the Mediterranean region, particularly in North Africa, Spain and Italy. Today, it finds ideal growing conditions in Italy especially in Sicily and Apulia. This wholemeal flour is made f...

Wholemeal flour made from organic Italian wheat from Emilia Romagna, which is very flavoursome and natural thanks to the whole grain milling process. Finely ground, it is ideal for baking rustic bread and pizza with a strong flavour. The wholemeal milling preserves all the components of the grain and gives your baked goods a flavour full of characte...

Wholemeal flour made from Italian organic soft wheat, traditionally ground between millstones and therefore processed particularly gently. The slow stone grinding process does not heat the flour and thus preserves the valuable germ with its natural enzymes. The soft flour made from wheat grown in Emilia Romagna is ideal for bread, pizza...

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...