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Wholemeal spelt flakes are produced by gently steaming and then rolling whole spelt grains. They are a good choice for anyone who appreciates the original taste of natural grains. They can be added to drinks or yoghurt on their own. Their subtle taste also opens up numerous possibilities in the kitchen from sweet and savoury baked goods to soups and st...

Enjoy the spelt flakes without added sugar¹ with milk or a plant-based drink. They are also suitable for decorating cake edges, can be coated with cream, or used as a delicate garnish for fruit skewers with melted chocolate. Their small, irregular shape is the result of a production process that uses no flour: the whole spelt grain is gently steamed and then roaste...

Sunflower seeds can be enjoyed for breakfast in muesli or yogurt. They are also ideal for enhancing salads and creative dishes, as well as enriching bread dough and baked goods. And, of course, they can also be eaten on their own as a snack...

These crisps are a delicious and colourful alternative to traditional potato crisps. They are wonderfully crispy, have an appealing, natural flavour and are not deep-fried, but only baked with sunflower oil to bring out the authentic taste of the vegetables...

For breakfast or as a snack, put the bran in a cup and add fresh milk, rice milk or yoghurt. Wheat bran can be used in many ways in the kitchen in soups, stews, sweet or savoury doughs or as a fine base for breadcrumb coatings. No cooking time is required...

in a pack of three. Aromatic white chocolate envelops crispy rice crispies: a delicious combination. The three small bars are a great snack for on the go or a sweet break in between meals...

Barley flakes are produced by simply steaming and then rolling the barley grains. Lightly toasted, they make a great topping for soups and stews. Barley flakes can also be enjoyed without cooking or soaking. Add milk, juice, or a plant-based drink and some fruit to make a quick meal...

The gluten free wholemeal oat flakes are obtained by simply steaming the grain. They can be eaten with milk, plant-based drinks or yoghurt, or used as an ingredient in desserts, soups and bread making...

The gluten free wholemeal oat flour impresses with its characteristic taste and versatility. It can be used on its own or in combination with other types of flour and is suitable for preparing sweet and savoury baked goods from biscuits and cakes to bread...

Wholegrain flour is made from the whole grain and is well suited for a variety of recipes for those who prefer natural bread-making. Try baking some homemade bread and rediscover the intoxicating and comforting aroma of freshly baked bread, delicious biscuits, or how about trying focaccia?...

Quinoa Real is considered one of the most valuable varieties. Its grains are slightly larger and taste milder and slightly sweet, as they only have a very low saponin content - significantly lower than other types of quinoa. Quinoa Real is ideal for soups, old salads, croquettes or balls and is a fine alternative to rice, couscous or millet. Quinoa Real is nat...