All Products in Category "Natural Food › Baking › Flour". Sorting: Product Name Alphabetically. Current page: 2:

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...

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

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!...

Wholemeal wheat flour contains all the components of the whole grain, with all the minerals and the extra finely ground bran. Wholemeal wheat flour has a full-bodied flavour. Pizza dough and savoury cakes turn out particularly well with it. It is also ideal for thickening sauces and soups...

For making wholemeal flours, the whole grain is milled. That is why they contain all the components of the grain, the outer layers, the endosperm and the germ...

The whole wheat flour with its flavourful and nutty taste is suitable for making dark bread and baked goods...

Made from crispy toasted spelt rusk. The spelt breadcrumbs taste best as a crispy crust on casseroles and in meatballs. But it also makes a great soup ingredient. Tip: The spelt breadcrumbs can also be used as a flour substitute in baking!...

This versatile flour is a good choice for savoury baked goods. It is suitable, for example, for dark grey bread, aromatic brown breads, but also pizza and pasta dough as well as delicious quiches...

A versatile flour is a good choice for many baked goods. It is suitable, for example, for biscuits, cakes, shortcrust pastry and delicious pancakes...

For savoury baked goods. This versatile flour is a good choice for baguettes, bread and pizza dough. But it is also suitable for sweet baked goods...

The versatile flour is a good choice for hearty baked goods. It is suitable, for example, for dark grey bread, aromatic mixed breads or delicious quiches...

For fine baked goods. Wheat flour type 405 is well suited for fine baked goods, such as cakes and biscuits. It can also be used to thicken sauces...

Chickpeas are legumes and belong to the butterfly flower family. They are frequently used especially in Oriental and Mediterranean cuisine. For the gluten-free Chickpea Flour, ripe chickpeas are dried and finely ground. With its nutty-sweet flavour, it gives dishes such as falafel, pancakes, patties, flatbread and desserts an Oriental touch...

For the gluten-free oat wholegrain flour, selected oats are gently ground. The fine texture and the aromatic, mildly nutty flavour of the oats provide versatile application possibilities. It is well suited for preparing bread, cakes or pastries...

After wheat, rye is the second most important bread grain in Central and Eastern Europe. With its hearty taste, it is suitable for the production of aromatic bread and baked goods. Due to the baking properties of rye flour, it is advisable to use sourdough to make rye bread. A good baking result can also be achieved by mixing with wheat and spelt flour...

Selected organic rye is carefully and gently ground for the rye wholemeal flour. With its strong, hearty taste, it is suitable for the production of dark bread and baked goods. After wheat, rye is the second most important bread grain in Central and Eastern Europe. Due to the baking properties of rye flour, it is advisable to use sourdough to make rye ...