Ingredients (english)

Flour (Page 2)

Green Core Spelt
Green Core Spelt Green kernel Spelt is not yet a fully developed spelt, which is already harvested in the green state. Green kernel spelt is then kilned, giving it its typical strong, slightly nutty aroma. ...
Oat groats
Oat groats are the peeled and coarsely broken or cut oat grains. Oat porridge can be used like rice as a side dish, or as a soup and stew. ...
Pan corn flour
Pan corn flour is a special white corn flour that has already been precooked and comes from Venezuela. Pan corn flour is particularly suitable for baking arepas or empanadas. ...
Pizza Flour Tipo 00
Pizza Flour Tipo 00 is particularly suitable for baking original pizza with a thin crispy base. For the pizza flour Tipo 00, one only needs a little yeast, but longer walking times. ...
Potato starch
Potato starch is also called potato flour. Since it is obtained from potatoes, potato starch is gluten-free. ...
Rice flour
Rice flour is made from long grain rice and ground to very fine white flour. It is used like starch flour. ...
Rye flour
Rye flour is darker than wheat flour and has a high content of vitamin B and vitamin E, carbohydrates, protein and fibre. Rye flour is mainly used for baking bread or rolls, which dry out more slowly than baked goods baked with wheat flour. ...
Rye meal
Rye meal is roughly crushed rye, which is available in health food shops or well-stocked supermarkets. In contrast to finely ground rye flour, rye meal retains most of the rye skin. ...
Spelt Flour
Spelt Flour is a flour which is particularly suitable for baking bread. The type designation 630 indicates the mineral content of the spelt flour. ...

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