All Products in Category "Natural Food › Baking › Flour". Sorting: Product Name Alphabetically. Selected Product Filters: Certificates: Organic Label. . Current page: 5:

A great option for gluten-free dishes. Quinoa flour has a strong flavour and can be used in combination with other flours to make sweet and savoury baked goods such as biscuits, cakes, bread, and focaccia...

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...

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...

Made from type 1100 spelt flour. This characterful, highly aromatic flour produces a dark, hearty and rustic bread speciality in the traditional Swiss style...

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...

The flour is produced at the Spielberger mill, made from wheat from biodynamic farming. The grain is milled in several steps to produce this particularly light flour. The wheat flour 405 has very good baking properties and is suitable for fine pastries such as waffles, fine cakes, pies and biscuits. It is also suitable for thickening sauces...

The grain is milled in several steps to produce this versatile, light-coloured flour. Wheat flour type 550 has very good baking properties. It is particularly suitable for pastries and desserts as well as for thickening soups and sauces...

For this organic flour groats and wheat flour type 550 are mixed. Due to its fine-grained structure, this flour is particularly swellable and thus especially suitable for spaetzle and pasta dough as well as for strudel and yeast dough...

Wheat is the classic bread grain and has excellent baking properties. At the Spielberger mill, the grain is ground in several steps to produce this fine whole wheat flour. This flour can be used for all wholesome pastries such as bread and rolls, savoury cakes or quiches...

Wholemeal buckwheat flour is a specialty. It has an aromatic, nutty taste. The flour can be used plain or in mixtures for pancakes, waffles, blinis or cakes. For bread or other yeast pastries, mix buckwheat flour with other flours...