Spielberger. Sorting: Product Name Alphabetically. Selected Product Filters: Certificates: Organic Label and Demeter. . Current page: 4:

Long grain rice is steamed under pressure. The silver skin is then polished off. The pre-treatment makes it quick and easy to cook...

For pearl barley, the barley grain is ground mechanically to the typical pearl barley form. The slightly sourish taste of the barley grains is suitable for soups and stews, but also for sweet dishes...

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...

Pumpkin seeds are delicious in muesli and baked goods. Sprinkled over salad, they add a fine touch and make it even more delicious. Pumpkin seeds refine desserts and, together with a final coat of pumpkin seed oil, are delicious over ice cream...

For the oatmeal, the whole grain is kilned, crushed, steamed and then rolled into a particularly tender flake. Thus, all the ingredients of the full grain remain. Enjoy the oatmeal with fruit, yoghurt or curd cheese...

in the glutenfree version. For this oatmeal, the whole grain is kilned, crushed, steamed and then rolled out into a particularly tender flake. The oat flakes can be enjoyed without being cooked or soaked. Prepared hot or cold with milk/juice/cereal drink etc. and some fruit, they are a quick meal...

For these organic rice flakes, the whole grain is steamed and then rolled into a flake. Thus, the ingredients of the whole grain remain...

This rice mix is a fine composition of Indica long-grain rice with fine wild rice. A wonderful side dish for festivities and special occasions that convinces with its taste and bite...

is made from brown rice which is ground in the Spielberger mill into gluten free whole grain semolina. Enjoy the semolina in sweet or savory semolina pudding or semolina slices. For hearty meals, cook the semolina in vegetable broth...

Rye has a strong and hearty flavour and is very well suited for sourdough bread. It can be used for baking either ground or flaked. Suitable for germinating...

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 flakes give muesli and flake mixtures a particularly strong flavour. You can also coat brown bread or wholemeal bread with rye flakes before baking...

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...

Sesame is one of the oldest cultivated oilseeds. Sesame is an aromatic ingredient in muesli and baked goods. It gives salads a particularly nutty flavour. Sesame also adds a special flavour to breadcrumbs. Sesame tastes most intense when it is carefully roasted without fat...

The small spelt shell-shaped pasta is made from spelt flour type 812. The flour is gently milled and traditionally processed at the Spielberger mill. Use this pasta as a creative ingredient in a variety of soups...

With these soya flakes, the whole grains are steamed and then rolled into flakes. All the ingredients of the whole grain remain. Prepared hot or cold with milk/juice/cereal drink etc. and some fruit, they are a quick meal...

For this organic soya flour, the soybeans are cleaned after the harvest and then roasted. The soya flour can replace up to 20 percent of the grain in baked goods...

Spelt has a fine nutty aroma and can be used like wheat. Use the grain either ground or flaked for warm porridge or fresh cereal, in baked goods, for soups, patties or as a side dish...