- Ideal for dark rye bread and hearty rye bread pastries
- 100% natural without additives
- Made from Austrian grain
- Guaranteed GMO-free
- Bakery quality
- Strictly pesticide controlled
€48.99*
Available, delivery time: 1-3 days
Haberfellner Black Flour Type R 2500
Black rye flour as an ideal addition to baking with rye flour for aromatic, juicy and dark bread.
For Haberfellner Black Flour Type R 2500 (Austria typing) only Austrian rye is gently and professionally ground to Black Rye Flour. As an addition to the conventional Haberfellner Rye Flour Type 997 / R 960, bread and rolls with the Black Flour Type R 2500 are particularly crispy, dark and get the typical aromatic bread character like a master baker. The healthy Black Rye Flour makes your bread even juicier and stays fresh longer. The Black Rye Flour also provides you with valuable vitamins, minerals and fiber. The rye is guaranteed to be GMO-free and is strictly controlled for pesticides.
Haberfellner Black Flour Type R 2500 Overview:
- For dark rye bread and savory rye pastries
- 100% natural without additives
- Made from Austrian grain
- Guaranteed GMO-free
- Bakery quality
- Strictly pesticide controlled
- Type R2500 (after typing Austria)
Characteristics:
- As an addition to Rye Flour
- Thanks to the black rye, the bread stays fresh for a particularly long time
- Rich in fiber, vitamins and minerals
- Aromatic, filling and healthy
- Good baking properties
- Can be combined with other types of flour
- Mineral content about 2.50g / 100g
Use:
The Black Flour Type R 2500 is the ideal flour for baking bread! By adding Black Flour Type R 2500 you get more taste, a dark color and a typical bread character when baking bread and rolls. The Black Rye Flour is ideal for mixing with other types of rye flour such as Haberfellner Rye Flour Type 997 / R960, Organic Wholegrain Rye Flour or Organic Rye Flour Type 997 / R960. Rye is not only one of the oldest types of cereals, but also makes an important contribution to health and nutrition thanks to its valuable ingredients such as high-quality protein, minerals and vitamins.
Tip for baking with Black Rye Flour:
To make your bread particularly tasty, you should replace about 8% - 20% of the total flour with the Black Rye Flour. The result is dark, juicy bread with a balanced acidity and a long keeping fresh. You can mix it with other types of rye flour, such as Organic Wholegrain Rye Flour, Haberfellner Rye Flour Type 997 / R960 or Organic Rye Flour Type 997 / R960.
Shelf life and storage:
Flour should be stored at home as dry, dark and 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:
20 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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23 December 2019 19:30
Ein top Mehl
Schweres sehr dunkles Mehl mit einer guten Quellfähigkeit- Verwende es zum Brot backen. Der Teig wird gut.
