Ingredients (english)

Flour (Page 3)

Spelt wholemeal flour
Spelt wholemeal flour Whole grain spelt flour contains all the ingredients of grain, so it is richer in vitamins and minerals than normal wheat flour. Spelt has a slightly nutty taste. ...
Starch Flour
Starch Flour is available in different varieties, which are obtained from potatoes, wheat, corn or rice. Depending on the starch flour used, the result may vary when binding sauces, porridge or pudding. ...
Tapioca flour
Tapioca flour is obtained from a potato-like tuber, the manioca. It is used in various ways. ...
wheat
Wheat or wheat grains (Wheat, French froment, Italian Frumento, Spanish Trigo) is one of the most important cereals in the world along with maize and is one of the staple foods. We mainly offer it ground as flour for baking bread or cakes. ...
Wheat bran
Wheat bran is a residue of the ground wheat grain. Wheat bran contains valuable fibre, protein, fat, carbohydrates, minerals and vitamins from the outer layers of the wheat grain. ...
Wheat Flour
Wheat Flour is the simple flour type 405, which is also used for baking cakes, tarts and biscuits. Since in some recipes like bread, rolls, tortilla or blini different kinds of flour are often mixed together, I use the term wheat flour in these recipes instead of the usual term flour for a better differentiation. ...
Wheat Flour Type 1050
Wheat Flour Type 1050 The type designation 1050 indicates the mineral content of the flour. This is a dark wheat flour. ...
Wheat Flour Type 405
Wheat Flour Type 405 is a very light-coloured flour with a lower vitamin and mineral content. It is mainly used for baking cakes, tarts or biscuits. ...
Wheat Flour Type 550
Wheat Flour Type 550 is a good wheat flour which is particularly strong in baking and is very suitable for yeast doughs and breads. The wheat is ground with particularly high-quality protein, which makes the yeast dough rise well and the pastry particularly loose. ...

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