Traditional bronze moulds are used to make the spelt spaghetti. These give the pasta a rough surface, which holds sauces particularly well. Spelt pasta has a slightly nutty flavour and is a little heartier than classic durum wheat pasta. Thanks to the gentle drying process, the pasta retains its firmness when cooked and comes out al dente...
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Delicate and light to the touch, these psyllium husks develop their thickening properties as soon as they come into contact with liquid. They are therefore a valuable aid in the kitchen when thickening smoothies, custards or sauces. They are also used in baking and can be easily incorporated into various types of dough. A little helper with a big impact when it comes to consistency...
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Creamy, mild and with a delicate buttery flavour, these macadamia nuts come in broken pieces. Eaten on their own, they reveal their full character and offer a moment of quiet indulgence. When incorporated into baked goods, they lend biscuits and cakes a special touch; they’re also wonderful in ice cream. The broken form makes them easy to use in recipes, without the need for time-consuming chopping...
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These corn kernels lie in the bag, glistening golden, ready for your next film night at home. Whether cooked in a frying pan or a saucepan, they transform into fragrant, light and fluffy popcorn when heated. Whether enjoyed plain or seasoned to your heart’s content, popcorn maize forms the basis for your very own snack moment. A small kernel that makes a big impression as soon as the heat is applied...
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With their nutty, savoury flavour, pumpkin seeds make an excellent topping for salads or soups. They add a lovely crunch to muesli or yoghurt, and can also be mixed into bread and pastries. Packaged simply in a bag, they’re always to hand for everyday use in the kitchen...
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The Brazil nut, also known as the butternut, has a firm texture and a slightly salty flavour. It can be enjoyed on its own or used as desired in baked goods, salads or desserts, such as custard. These Brazil nut pieces are unroasted and unsalted...
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With their nutty flavour and characteristic hint of bitterness, walnut kernels have a taste all of their own. It is precisely this contrast that makes them so appealing in sweet baked goods, where they lend cakes and biscuits a rich flavour. Sprinkled over salads or muesli, they add a surprising, savoury touch. As they come pre-chopped, they can be added straight to the dough or the mixing bowl with no fuss...
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Spelt pasta has a richer flavour and a slightly nutty taste compared to classic durum wheat pasta. Traditional bronze moulds are used to make these spelt penne. They give the pasta a rough surface that holds sauces particularly well. Thanks to the gentle drying process, the pasta retains its firmness when cooked and turns out al dente...
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Cashew nuts, hazelnuts, walnuts, almonds and Brazil nuts come together in this mix, ensuring variety with every handful. Sometimes mild and sweet, sometimes aromatic and tangy. Sprinkled over muesli or salad as a topping, the mix instantly adds a crunchy, nutty element. Just reach into the bag, and five different flavours are waiting to be discovered...
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Fusilli and spirelli are essentially one and the same: short, spiral-shaped pasta shapes that, thanks to their shape, are good at holding onto sauce. Spelt pasta has a slightly nutty flavour and is a little heartier than classic durum wheat pasta. Traditional bronze dies are used to make the spelt fusilli. These give the pasta a rough surface that holds sauce particularly well. Thanks to the gentle drying process, the pasta retains its firmness when...
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18 °C - at this serving temperature, the aromas of this well-balanced red wine unfold to their fullest. This wine is characterised by delicate aromas of blackcurrant and dark chocolate, along with a mature, well-integrated oak note...
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In Sri Lanka, coconuts are still processed by hand using traditional methods. First, after harvesting, the thick green fibrous husk is removed from the coconuts. To reach the white flesh, the hard shell is cracked open and the thin brown skin is carefully peeled away with a knife - every step of this process involves labour-intensive manual work. The white coconut flesh is then processed into coconut milk in a coconut mill. This coconut milk contains 3...
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The tomatoes used to make this tomato purée are grown in Italy under wonderful climatic conditions. In the organically farmed fields, the "pomodori" ripen into sun-kissed, aromatic fruits. Processed into tomato purée - double-concentrated with 28% dry matter - it is a true classic of Mediterranean cuisine. A real all-rounder for adding a deep, rich tomato flavour and a dark colour to sauces, soups, stews, goulash or marinades...
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With its good baking properties, spelt flour Type 630 can be used in many recipes in a similar way to wheat flour. It is particularly suitable for yeast doughs, light-coloured loaves and rolls, as well as for sweet and savoury pastries, and for thickening soups and sauces...
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Thanks to its excellent baking properties, wholemeal spelt flour can be used in many recipes in much the same way as wholemeal wheat flour. It is particularly suitable for wholemeal bread and rolls, or wholesome cakes...
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A coarse grind gives Type 1050 wheat flour a darker colour and a more savoury flavour than lighter types of flour. It really comes into its own in dark loaves and rolls, and is also ideal for pizza dough and savoury pastries. It’s also easy to use in pancakes. A flour with character that gives the dough a robust, rustic flavour...
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With its rich, savoury flavour, Type 1150 rye flour is particularly suitable for sourdough breads, as well as for mixed-grain breads and rolls when combined with wheat or spelt flour. A proportion of rye flour can also be used in sweet and savoury baked goods, such as gingerbread dough...
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With its excellent baking properties, Type 550 wheat flour is ideal for baking white bread, bread rolls, pizza, sweet and savoury pastries, as well as cakes and pancakes. It is also perfect for thickening soups and sauces. Thanks to its good processing properties, it can be used to produce particularly light and airy doughs with a fine texture...
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Medium-coloured and with the typical nutty aroma of spelt, this flour can be used in the same way as conventional wheat flour. It’s ideal for making bread and rolls, as well as pizza dough and savoury pastries. It also has its place in the kitchen for sweet baked goods such as cakes and pancakes. A true all-rounder that brings spelt’s characteristic flavour to every recipe...
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Organic crunchy muesli with golden-brown baked oats and a hint of coconut. Delicious in flavour, wonderfully light and crunchy to the bite! Ideal for anyone who loves pure, grain-based crunchy muesli or uses it as a base for their own mixes...
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