Ideal for mixing bread or baked goods Flour with best baking properties 100% quality and traceability to the field through close cooperation with agriculture Made from regional, traceable cereals, wheat 100% from Baden-Württemberg Cereals from resource-saving, sustainable agriculture Show More; Product description Product description spelt haze Mist is also referred to as spaetzle flour or double-handled flour and is created during the grinding process alongside flour, grit and semolina. The mist is finer and smoother than semolina, but grainy and more pungent than flour. Due to its higher proportion of shell parts, haze can absorb more liquid than flour, but the mist takes longer to absorb water, but it absorbs more evenly. The steam dough is particularly elastic and is particularly core. Spelt haze is well suited for the production of spaetzle, as the spaetzle is a little bit more bite-resistant. Spelt steam can also be used well for making strudel doughs. The spelt haze is excellent for: spaetzle, napkin dumplings, pasta and anything that should not clump. - - For spaetzle, napkin dumplings, pasta and anything that should not clump. - Flour with best baking properties. - Quality cereals from resource-saving, sustainable agriculture. - Regional cereals, traceable to the field through close cooperation with the agriculture of Baden-Württemberg - No additives and under constant quality controls. Find great recipes in our blog. Ingredients Spelt (one type of wheat); Product description Product description spelt haze Mist is also referred to as spaetzle flour or double-handled flour and is created during the grinding process alongside flour, grit and semolina. The mist is finer and smoother than semolina, but grainy and more pungent than flour. Due to its higher proportion of shell parts, haze can absorb more liquid than flour, but the mist takes longer to absorb water, but it absorbs more evenly. The steam dough is particularly elastic and is particularly core. Spelt haze is well suited for the production of spaetzle, as the spaetzle is a little bit more bite-resistant. Spelt steam can also be used well for making strudel doughs. The spelt haze is excellent for: spaetzle, napkin dumplings, pasta and anything that should not clump. - - For spaetzle, napkin dumplings, pasta and anything that should not clump. - Flour with best baking properties. - Quality cereals from resource-saving, sustainable agriculture. - Regional cereals, traceable to the field through close cooperation with the agriculture of Baden-Württemberg - No additives and under constant quality controls. Find great recipes in our blog. Ingredients Spelt (one type of wheat); Product description spelt haze Mist is also referred to as spaetzle flour or double-handled flour and is created during the grinding process alongside flour, grit and semolina. The mist is finer and smoother than semolina, but grainy and more pungent than flour. Due to its higher proportion of shell parts, haze can absorb more liquid than flour, but the mist takes longer to absorb water, but it absorbs more evenly. The steam dough is particularly elastic and is particularly core. Spelt haze is well suited for the production of spaetzle, as the spaetzle is a little bit more bite-resistant. Spelt steam can also be used well for making strudel doughs. The spelt haze is excellent for: spaetzle, napkin dumplings, pasta and anything that should not clump. - - For spaetzle, napkin dumplings, pasta and anything that should not clump. - Flour with best baking properties. - Quality cereals from resource-saving, sustainable agriculture. - Regional cereals, traceable to the field through close cooperation with the agriculture of Baden-Württemberg - No additives and under constant quality controls. Find great recipes in our blog. Ingredients Spelt (one type of wheat)
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