There are 19 products.
Popcorn corn is particularly suitable for making your own fresh popcorn. Simply refine with salt, sugar or chocolate as you like. Tip: Cheese fondue with popcorn, a simple and sophisticated change! Contents: 500 g
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.
Whole-grain wheat in a Demeter-quality bread grain pur You can use wheat or ground into flakes rolled for warm mashes, or fresh-grain cereal, in baking, for soups, patties, or as a full-fledged side dish. Also to sprout suitable for homemade wheat germ. Content: 1 kg
Best 8/17 Rye is a cereal in addition to wheat, the main Bread. By leaven, he regained his good baking ability. Content: 1 kg
Organic sourdough extract for strong rye - and mixed rye loaves of bread. To leaven the bread in a natural way and closes in on the flour protein. It makes the bread more digestible and more airy. Also for baking suitable. Contents sufficient for approx. 750 g of flour. Contents: 15 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
Naked oats is a special husk-free variety that preserves the valuable ingredients. It has a mild, aromatic taste and is easy to digest. Naked oats should always be used freshly ground. Contents: 500 g
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
Naked barley is a husk-free variety with a mild, aromatic taste. It has a strong swelling capacity. Contents: 500 g
For the whole-grain bakery, fresh grain cereals and porridges The 6-grain-mix is a balanced blend of wheat, rye, spelt, oats, naked barley, and millet.
Gold millet is often processed to porridge, puddings, or Roasts. Also popular are sweet or savory casseroles, salads and Desserts. 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 g DE-ÖKO-001
Golden millet is a peeled, coarse-grained millet that is suitable for both sweet and savory dishes. Process the golden millet into porridge, pudding or patties. Sweet or savory casseroles, salads and desserts are also popular. Contents: 500 g
Spelt is nutty in flavor and is suitable for baking bread, casseroles, patties, and pasta. Content: 1 kg
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
Ancient grain in Demeter quality - digestible and healthy Emmer - also called two grains - is an ancient grain and is considered the ancestor of durum wheat. Emmer has a delicate, nutty aroma and is suitable ground or rolled into flakes for warm porridges or fresh grain muesli, in baked goods, for soups, patties or as a wholesome side dish.
Whole spelt from German Bioland-grind farming for himself, crushing squeeze or flakes. Spelt is nutty in flavor and is suitable for baking bread, casseroles, patties, and pasta. Contents: 2 kg
gluten-free brown millet-grain Grinding or germs Content: 250 g
The cultivated einkorn, emmer and spelled come from wild einkorn crossed with unknown varieties. The finest and oldest cultivated grain has a delicate nutty aroma. It can be an alternative for people allergic to wheat. The ancient grain of all types of wheat. The husk is peeled and cleaned like spelled. It can then be processed into flakes, flour or...
