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For bread, rolls can also be used for pizza or puff pastry Flour with best baking properties 100% quality and traceability to the field through close cooperation with agriculture Made from regional, traceable cereals, wheat 100% from Baden-Württemberg Cereals from resource-saving, sustainable agriculture › See more product details; Product description Product description Wheat flour type 550. The wheat flour type 550 is slightly less known than the wheat flour 405. The number of types indicates how many milligrams of minerals are contained per 100 g. This means the higher the more minerals. Thus, the wheat flour 550 contains slightly more minerals and is visually slightly darker than the wheat flour 405. The degree of grinding is 64 - 71%. The wheat flour 550 is ideal for: white bread, pizza, puff pastry, yeast pastry, stollen, curd dough, mixing dough, shortcrust dough, sponge dough, spaetzle and dumplings. - Tastes particularly good in recipes for light rolls. - Flour with best baking properties. - Quality cereals from resource-saving, sustainable agriculture. - Regional cereals, traceable to the field through close cooperation with agriculture. - No additives and under ongoing quality controls. Find great recipes in our blog with our wheat flour. You should always store the flour dry and sealed, preferably below 20 degrees, ideally also airtight. Our flour is made from the best, regional, grains in the region. With years of experience, our flour is always freshly ground for you! Ingredients wheat; Product description Product description Wheat flour type 550. The wheat flour type 550 is slightly less known than the wheat flour 405. The number of types indicates how many milligrams of minerals are contained per 100 g. This means the higher the more minerals. Thus, the wheat flour 550 contains slightly more minerals and is visually slightly darker than the wheat flour 405. The degree of grinding is 64 - 71%. The wheat flour 550 is ideal for: white bread, pizza, puff pastry, yeast pastry, stollen, curd dough, mixing dough, shortcrust dough, sponge dough, spaetzle and dumplings. - Tastes particularly good in recipes for light rolls. - Flour with best baking properties. - Quality cereals from resource-saving, sustainable agriculture. - Regional cereals, traceable to the field through close cooperation with agriculture. - No additives and under ongoing quality controls. Find great recipes in our blog with our wheat flour. You should always store the flour dry and sealed, preferably below 20 degrees, ideally also airtight. Our flour is made from the best, regional, grains in the region. With years of experience, our flour is always freshly ground for you! Ingredients wheat; Product description Wheat flour type 550. The wheat flour type 550 is slightly less known than the wheat flour 405. The number of types indicates how many milligrams of minerals are contained per 100 g. This means the higher the more minerals. Thus, the wheat flour 550 contains slightly more minerals and is visually slightly darker than the wheat flour 405. The degree of grinding is 64 - 71%. The wheat flour 550 is ideal for: white bread, pizza, puff pastry, yeast pastry, stollen, curd dough, mixing dough, shortcrust dough, sponge dough, spaetzle and dumplings. - Tastes particularly good in recipes for light rolls. - Flour with best baking properties. - Quality cereals from resource-saving, sustainable agriculture. - Regional cereals, traceable to the field through close cooperation with agriculture. - No additives and under ongoing quality controls. Find great recipes in our blog with our wheat flour. You should always store the flour dry and sealed, preferably below 20 degrees, ideally also airtight. Our flour is made from the best, regional, grains in the region. With years of experience, our flour is always freshly ground for you! Ingredients wheat