All Products in Category "Natural Food › Baking › Flour". Sorting: Product Name Alphabetically. Current page: 5:

Made from corn, the gluten-free breadcrumbs are great for breading and oven-baked dishes, or as a thickener in savoury pie fillings. Convenient and practical, they will make your recipes tastier for the whole family...

Browntop millet has a reddish brown outer husk, which is not peeled compared to golden millet products. All ingredients of this husk and the full grain remain...

Wheat and durum wheat flour are mixed for this pizza flour. With its grippy structure, the flour absorbs liquid very well and is therefore wonderfully suitable for making a supple, elastic dough. This makes for a loose, crispy and thin pizza dough, which you can also use for ciabatta and focaccia...

A flour blend with potato fibres for moist breads with an aromatic crumb. Just right for Swabian potato bread. The Potato Bread Flour combines wheat Type 812 with valuable potato fibres for a moist, light crumb. The fibres improve water absorption and ensure long-lasting freshness. Whether classic for Swabian potato bread or creative in your own creat...

Aromatic flour blend for traditional dark bread with a moist crumb and flavourful crust. The Rye Dark Bread Flour combines wheat Type 1050 with valuable rye wholegrain meal for a hearty, moist crumb. The high wholegrain content improves water absorption and ensures long-lasting freshness. Whether classic with sourdough or malty-sweet with beet syrup...

Rye has a strong and spicy taste. In the Spielberger mill, the grain is ground in several steps to this fine flour. Rye flour type 1150 can be used with sourdough to bake strong breads or in flour mixtures for a savoury taste...

In the Spielberger mill, the grain is milled in several steps to produce this fine, medium-light flour. This flour is particularly suitable for breads, rolls, cakes and pancakes...

Spelt has an aromatic, nutty taste and can be used like wheat when baking. In the Spielberger mill, the grain is milled in several steps to produce this versatile, light-coloured flour. Suitable for all light pastries with yeast, rolls, cakes and pizza dough...

in the large 2.5 kg pack. Spelt has an aromatic, nutty taste and can be used like wheat when baking. In the Spielberger mill, the grain is milled in several steps to produce this versatile, light-coloured flour. Suitable for all light pastries with yeast, rolls, cakes and pizza dough...

For this organic spaetzle flour groats and spelt flour type 630 are mixed. Due to its fine-grained structure, this flour is particularly swellable and is very well suited for spaetzle and pasta doughs. Also suited for strudel dough and leavened dough...

The grain is ground in the Spielberger mill in several steps to produce this fine, medium-light organic wheat flour. It is particularly suitable for pastries and desserts as well as for thickening soups and sauces...

in the large 2.5 kg pack. Wheat is the classic bread grain and has excellent baking properties. The wheat is milled in several steps at the Spielberger mill to produce this fine, medium-light flour. It is suitable for both sweet and savoury pastries...