Haberfellner Spelt Flour Typ 630 / W 700 finely milled
Popular household flour which can be used for many aromatic cooking and baking recipes!
Haberfellner Spelt Flour Type 630 (Germany typing) / W 700 (Austria typing) finely milled is one of the classic household flours and cake flours and can be used in almost all conventional baking and cooking recipes instead of wheat flour. Whether pastries, cakes, tarts, pasta, dumplings or nutty loaves of bread - spelt flour is a real all-rounder in the kitchen! Only the best Austrian spelt is ground for the Spelt Flour Type 630 / W 700 finely milled. The spelt is guaranteed GMO-free and is strictly controlled for pesticides.
Spelt Flour Type 630 / W 700 finely milled Overview:
- Instead of wheat flour
- Suitable for all recipes
- 100% natural without additives
- Made from Austrian grain
- Guaranteed GMO-free
- Bakery quality
- Strictly pesticide controlled
- Type 630 (after typing Germany)
- Type W 480 (after typing Austria)
- Ideal flour for bread, pasta, tarts and cakes
- Nutty aromatic taste
- Popular household flour
- Good baking properties
- Longer shelf life than dark flour
The Spelt Flour Type 630 / W 700 finely milled is suitable for a variety of tasty cooking and baking recipes. The Spelt Flour Type 630 / W 700 finely milled gives the baked goods a fine nutty aroma, especially when preparing fine pastries such as cakes and biscuit, sand or yeast dough. The floury ?baking wonder? is also suitable for the production of rolls, waffles, pancakes, strudel, hearty dumplings and pasta.
Spelled flour can basically be used with all conventional baking recipes. Spelled flour dough takes a little longer to rest than conventional wheat flour dough. It is advisable to add about 5% more liquid to the dough, since the dough made from spelled flour has a greater swellability. The cooked or baked goods made from spelled flour are particularly tasty when milk is used in the dough instead of water.
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.