Naked oat is a special spelzfreie variety, which preserves the valuable ingredients. He is mild-aromatic in the taste and easily digestible. Naked oats should always be used fresh milled. Content: 500 g
From the with unknown varieties crossed with Wild Einkorn originate from the culture-Einkorn, Emmer and spelt. The finest and oldest cultural cereals has a delicate nutty flavor. It can be used as an Alternative for wheat Allergy sufferers. The ancient grains of all the wheat varieties. The Spelzgetreide is peeled and cleaned, such as spelt. It can then...
White Quinoa belongs to the family of the Fox tail plants and is also known as Inca rice, quinoa, Inca grain, rice, spinach, quinoa or Peruvian rice. Contents: 200 g Quinoa is gluten-free and high in protein, iron and magnesium content. The white Quinoa has, in contrast to the black Quinoa has a mild and slightly nutty taste.
Gold millet is often processed to porridge, puddings, or Roasts. Also popular are sweet or savory casseroles, salads and Desserts. Content: 500 g
The special flavor of buckwheat in the rustic kitchen like to use. Just Russian and Polish recipes often contain buckwheat as a base. Book no grain is wheat, actually, but belongs to the family of a knotweed. Content: 500 g
This grain is an ancient, re-discovered Wheat Khorasan wheat. The high gluten content and very good baking properties tell wheat a close relationship to the hard. It is harvested in Canada, and cleaned. Content: 500 g
Green spelt is spelt, which is at an early stage, i.e. harvested at the time of the. Dough,. The kernels are still juicy and soft, because the strength is not yet fully formed. By Darren wood-fire core, green has a piquant taste Content: 500 gDE-ÖKO-001
Wheat is probably the world's most important and also best-known type of Cereal. The glue-containing protein in the Endosperm gives it a very good Baking quality. Content: 1 kg
gluten-free brown millet-grain Grinding or germs Content: 250 g
Spelt whole grain semolina from Germany. More nutritious and more robust than an ordinary lighter wheat semolina, whole wheat semolina a little longer to swell and bind. This is rewarded by a full-bodied taste. The classic semolina porridge, just milk or plant milk and bring to a boil the semolina with the whisk to stir in. Under Stirring to the still hot...