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

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...

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...

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...

Like emmer or kamut, einkorn is one of the ancient grains. At the Spielberger Mill, the grain is ground in several steps to this fine wholemeal flour. For sponge mixtures and shortcrust pastry, sweet and savoury waffles, pancakes and biscuits...

Like einkorn wheat or kamut wheat, emmer wheat belongs to the ancient grains. Spielberger Organic Emmer Wholemeal Flour is suitable for baked goods such as wholemeal breads, cakes, rolls and quiches. But also for waffles and pancakes...

The flour can be used in a mixture with other flours for biscuits, cakes, muffins, bread or rolls. For enjoyment in Demeter quality...

made from spelt in demeter quality. The whole spelt grain is ground in several processes. Wholemeal spelt flour has good baking properties and can replace wheat flour in all recipes. It is particularly suitable for pastries and desserts as well as for thickening soups and sauces...

Almonds can be integrated into an alkaline diet. They contain protein and many unsaturated fatty acids. Almond flour is suitable for baking and can partially replace wheat flour...

For sponge and biscuit doughs. A simple and delicious way to bake gluten-free. Specially developed to replace conventional flour in a 1:1 ratio and to be able to use your favourite recipes without further adjustments...