spelt wheat bread

... toxins, and supports blood circulation. It helps with inflammation and allergies. It has a warming effect and improves the functioning of the nervous system.&nbsp;<strong>Usage</strong>Currently, spelt flour is making a comeback in our kitchens. It is now used in baking bread, cakes, cookies, making homemade pasta, dough for dumplings, or batter for pancakes.

...Wheat flour T65, wheat flour T80 (9%), vegetable fats (copra, sunflower), spelt flour, baker's yeast, sugar, salt, flour treatment agent: ascorbic acid. Made in a workshop that uses sesame, eggs, and dairy products. Packaging: approximately 52 per bag Net Weight: 150g Nutritional characteristics: Average nutritional value per 100g Energy value: 1743 KJ or 413 Kcal Fat: 8.2 g of which saturated fatty acids: 3.7 g Carbohydrates: 71.1 g of which sugars: 1.7 g Dietary fiber: 5.

...Spelt, also known as "emmer," is renowned for its low gluten content. It contains more plant-based proteins than most other grains. Thanks to its 8 essential amino acids and slow sugars, spelt is a true source of energy. Emmer, the ideal substitute for wheat grain! Usage: as a replacement for wheat flour in your pastries, pancakes, pie crusts, or for your bread dough by mixing it with wheat flour to promote rising.

...Spelt is one of the oldest and stiffest varieties of wheat. It was called the "black caviar of grains" for its popularity and unique properties. Spelt flour contains twice as much protein as the usual wheat. Due to this, spelt bread is particularly nutritious. Milling with stones allows us to preserve the natural balanced composition of grains, which makes it possible to lower a glycemic index an important indicator for those who care about their health. Weight:400 g...

...11 breakfast product recipes: Savory crispbreads: Organic whole grain crispbreads with no added sugar Organic seed and cereal toast with no added sugar Wheat toast Spelt crispbreads Spreadable toast...

Frießinger Mühle GmbH, a successfully managed family business, was founded in 1859 in Kirchberg/Murr and has been located in Bad Wimpfen since 1988. Willi Frießinger has been leading the company for five generations. Today, 1,200 tons of grain (conventional and organic) are milled here daily – making Frießinger Mühle one of the five largest milling operations in Germany. As one of the largest pri...

On the milling side, the Moulin de Hollange specializes in the artisanal production of natural spelt and wheat flours of exceptional quality. A product of true milling expertise, our flours are made from carefully selected grains and are completely free of additives to reveal their authentic taste. In the bakery workshop adjacent to the mill, you will find a delicious spelt bread baked on stone, with subtle flavors and delicate aromas, which has been the pride of Moulin de Hollange for many years.

... information about our production site, range of flours and semolinas. We adapt to your needs in terms of format: Big bag, bulk, 25kg, 5kg, 1kg... We also have an organic range consisting of stone-ground organic flours (wheat, spelt) and organic durum wheat semolinas. Our certifications IFS, KOSHER, ISO 140001, and Organic from CAAE reflect our commitment to Quality and CSR. Our regional sales representative will get in touch to answer your questions. We speak several languages to assist you, including French and English.

Since 1968, Gilli has been synonymous with fine food specialties, baked goods, and fruit preserves. Our family-run business has always focused on the highest quality and authenticity. Delicacies selected with passion for all those who love uniqueness and exclusivity!

...hulled buckwheat, rye. Organic Whole and Semi-Whole Flours Wheat, spelt, buckwheat, rye. Organic Muesli 100% spelt muesli with no added sugar. Agribio spelt flakes, diced apples and plums, roasted buckwheat, walnut and hazelnut pieces, sunflower and pumpkin seeds. Organic Pasta Marelli 100% spelt pasta. Semi-whole spelt flour with grain germ. Short spiral pasta without eggs.

... BackNatur ferment can be used for various products: -Bread: for all types of grains, flour, and meal breads -Baguette, Ciabatta: optimal for wheat and spelt flours, but also whole grain -Rolls: for all types of grains, optimal for whole grain, but also for type flours -Fine pastries: for all light wheat and spelt pastries -Cut rolls...

Hobby bakers will find all types of flours with us, such as wheat flour, spelt flour, and rye flour. With our homemade bread mixes, you can easily and quickly bake your own bread. In our bread baking courses, we teach both beginners and advanced bakers what is important in the production of bread and rolls. In our mill shop, you will also find regional products like pasta, eggs, honey, and jam. From our large selection of cereals, you can also find your favorite muesli. Many products are also available through our online shop www.mehlkaufen.de.

At Royaumeix, we cultivate grains – wheat, rye, and spelt – which we transform into flour at our artisanal stone mill. This production allows us to create our various products, including plain or seed breads, which are hand-shaped and baked in a wood-fired oven, as well as brioches and flour. Specialties: Plain wheat flour breads or with seeds, spelt bread, rye bread, country-style brioches, sandwich bread, seed fougasse, flours, tortillas, and spelt shells;...