|Nutrition per 100 g|
|Energy||1,460 kJ / 344 kcal|
– of which saturates
– of which sugars
|Salt||< 0.01 g|
Recipe tip: Yogurt Muffins
Ingredients: 250 g spelled flour type 630, 2 teaspoons baking powder, 50 g raisins (or chopped nuts or chocolate grated), 110 g cane sugar or brown sugar, 2 eggs, 150 g yoghurt, 125 g soft butter, 100 g fruit (banana, apples, Raspberries, blueberries, cherries)
Mix the flour with the baking powder and the raisins (or nuts or chocolate chips). Add sugar, eggs, yoghurt and butter and stir well. Finally, fold in the fruit. Grease the muffin plate, pour in the mixture and bake at 180 ° C (circulating air 160 ° C) for about 25 minutes until golden brown.
ADVANTAGES & BENEFITS OF OUR FLOURS
HIGHER WATER ABSORPTION
Our flours absorb 20% to 25% more water, compared to some other flours. This results in 20-25% less flour consumption, higher dough yield, longer natural freshness of the baked goods, and a smoother dough texture as more water is bonded in the dough and the flour is evenly saturated which allows the dough to rise optimally.
REGULATED AMYLASE CONTENT FOR THE PERFECT CRUST
The Amylase enzyme is not only important in the grain to catalyze the hydrolysis of starch into sugars, but it is also the key to a great looking and tasting crust in baked goods. Through constant checks, we make sure that our flour has always the right amount of Amylase to achieve a crust that is just right.
CONSISTENCY AND QUALITY FOR DEPENDABLE RESULTS
Our grain mixtures and flours are constantly controlled in our in-house lab to ensure stable quality and baking properties. We provide a Specification Sheet for each flour to show its key parameters.
These parameters remain constant between production batches, and we guarantee that the quality of the flour will always keep within these parameters. That means no blending of different flours or adjusting of recipes is needed to counteract inconsistencies in quality between different batches of flour.