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Spielberger
Spielberger BIO Roggenmehl Type 1150 demeter
1 kgDelivery within 60 minutes
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Xtra price:
€2.69
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- Description
- Composition
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- Recipes
Use rye flour type 1150 pure with sourdough for baking hearty breads or in flour mixtures for a hearty taste. Basic recipe: wheat-rye mixed bread Ingredients: 600 g wheat flour type 1050, 400 g rye flour type 1150, 20 g salt, 20 g yeast, 650 ml lukewarm water, 75 g fresh sourdough or 15 g dry Preparation: Mix both types of flour with salt. Stir the yeast into some lukewarm water, add the room-temperature sourdough and the remaining water to the flour.
Rye flour type 1150 is often mixed with wheat flour for baking bread. It is characterized by its strong, spicy taste.
Manufacturer:
Spielberger GmbH
Burgermühle, D-74336 Brackenheim
Organic control body number:
DE-ÖKO-007
Composition
| ROGGENMEHL |
Nutritional values per 100 g
| Energy value | 1353 kJ/323 kCal |
| Fats | 1.3 g |
| including saturated fatty acids | 0.2 g |
| Carbohydrates | 67.8 g |
| including sugars | 1.8 g |
| Protein | 9 g |
| Salt | 0.01 g |
| Fibre | g |
Allergens
| Glutenhaltiges Getreide |