- For baking bread, rolls, cakes, hearty pastries and much more
- Healthy alternative to wheat flour
- Rich in minerals, fiber and vitamins
- Cereals from Austria
- 100% natural, without additives
- Guaranteed GMO-free
- Bakery quality
- Strictly pesticide controlled
€6.99*
No longer available
Haberfellner Wholegrain Wheat Flour
The healthy alternative to light wheat flour is suitable for many cooking and baking recipes.
The Haberfellner Wholegrain Wheat Flour is gently and professionally ground to whole wheat flour from Austrian wheat. The wholesome and valuable Wholegrain Wheat Flour is the healthy alternative to the light Wheat Flour Type 405 / W 480 and is suitable for almost all recipes that are to be prepared healthier. Whether rolls, dumplings, mixed breads, noodles, cookies or for the production of hearty pastries and biscuits, the whole wheat flour can be used to conjure up a wide variety of cooking and baking recipes! The wheat is guaranteed to be GMO-free and is strictly controlled for pesticides.Wholegrain Wheat Flour Overview:
- For aromatic bread, rolls, cakes, pastries and much more
- Healthy flour alternative to light wheat flour
- 100% natural without additives
- Made from Austrian grain
- Guaranteed GMO-free
- Bakery quality
- Strictly pesticide controlled
Characteristics:
- Round from the wholegrain of wheat
- Rich in fiber, vitamins and minerals
- Dark aromatic bread flour
- Wholesome, filling and healthy
- Good baking properties
Use:
The Wholegrain Wheat Flour is a classic dark bread flour due to its strong aroma and baking is therefore twice as worthwhile: baked goods made from Wholegrain Wheat Flour do not only taste aromatic and delicious, but are also filling and healthy, because the whole wheat grain with its valuable components is ground during production. Not only baking breads, pastries, noodles, dumplings and biscuits succeed with the Wholegrain Wheat Flour, with the Wholegrain Wheat Flour pastries made from curd or yeast dough, pancakes and sand masses also become an aromatic taste experience for the palate.Tip:
For the wholegrain variant, Wholegrain Wheat Flour can simply be used instead of the light Wheat Flour 405 / W 480 in recipes for yeast and batter. It is important when baking with Wholegrain Wheat Flour that a little more liquid is added due to the greater swelling capacity. Basically, about 10-20% more milk or water is sufficient. Aromatic spicy baked goods taste particularly good if you mix the Haberfellner Wholegrain Wheat Flour with the Haberfellner Organic Wholegrain Rye Flour!
Shelf life and storage:
Flour should be stored at home as dry, dark and so cool as possible. Flour is best stored in an airtight container, such as plastic cans, so that insects do not enter and the flour does not take on any odors. It is also not recommended to store flour next to the dishwasher (moisture) or the oven (temperature fluctuations).
The shelf life of flour depends on the type of flour and the correct storage. Basically, white flour can be stored practically indefinitely. Whole wheat flour becomes perishable earlier due to its high fat content.
Size:
1 kg
5 kg
25 kg
Haberfellner is flour - best quality from Austria for over 120 Years.
Purest flour from one of the most modern mills in Europe
The name Haberfellner stands for the best and purest flour from Austria. The Haberfellner Mill is Austria's largest private mill and one of the most modern mills in Europe. Through the use of innovative device technologies, its own laboratory and uncompromising quality standards, the Haberfellner Mill has been producing flour from the best raw materials for over 120 Years.
The traditional company Haberfellner sources the highest quality grain from over 300 Upper Austrian contract Farmers. Bakery partners of the Haberfellner company are identified as "Backfein-Bakers" and process the flour into the finest baked Goods. For years, bakers have trusted the strictly tested, high-quality flours from the Haberfellner Mill. Through the sustainable project Backfein Qualitätsweizenanbau Oberösterreich, Haberfellner relies on consistently high quality from cereals to tasty baked Goods. A seamless traceability from the grain farmer, the storage and grinding up to the delivery of the finished flour is guaranteed by the use of modern device Technologies.
Highest flour quality - The Haberfellner family is personally responsible for the Promise.
Regionality and products from home, that is what the traditional Haberfellner company stands For. In its sustainable philosophy, Haberfellner Mühle attaches great importance to its commitment to procuring the best raw materials, product technologies and protecting the Environment. The family management at Haberfellner and the motivated employees serve as a strong foundation for a successful Future. With the know-how, the experience gained through more than 120 years and the high quality standards, the Haberfellner Mill creates the purest flour for the finest cooking recipes and delicious baked Goods.
Exceptional variety of flour, as multifaceted as nature
Whether for fine pastries, cakes, sauces, pizza, dumplings, pasta or strong mixed breads - the traditional Haberfellner company has the right flour for every cooking and baking Recipe:Wheat Flour Type 405 / W 480 finely milled, Coarse and Universal, Wheat Flour Type 1050 / W 1600, Whole Wheat Flour, Spelled Flour Type 550 / W 700 finely milled, Kornplus 10-grain flour, Rye Flour Type 997 / W 960, Wheat Flour Type 550 / W 700 , Pizza Flour Special Type 550 / W 700 / Tipo 00, Gingerbread Flour baking mix, wheat semolina Coarse.
Interesting facts about cereals and flour
Pure flour for fine baked goods - best grain and gentle grinding process
Flour can be obtained from a variety of cereals - including wheat, spelled, rye, oats, rice, millet and wild Rice. Flour can also be made from pseudo cereals such as quinoa, amaranth, maize and Buckwheat. Not every flour is suitable for every Purpose. Bread can make only from bread cereals, which include rye flour, wheat flour and spelled Flour.
The degree of grinding indicates how much of the outer peripheral layers of the grain is also ground, which contains important minerals and Vitamins. The most important nutrients are in the outer dark shell and decrease to the light, inner flour Body. That is why dark flour, like rye flour, is also healthier than light Flour.
| Country of origin: | Austria |
|---|---|
| Quality: | 100% natural ingredients, GMO free |
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