After gentle cleaning, the buckwheat grains are ground into coarse flour. The important ingredients and the nutty taste make buckwheat a popular food. The coarse flour is particularly suitable for the preparation of traditional dishes such as Schwarzplentene dumplings, tarts and Schmarrn. Mix with fine buckwheat flour as desired. Application: For the preparation of Schwarzplentene dumplings, tarts and Schmarrn. Ingredients: Buckwheat flour coarse Nutritional values per 100g Energy 1474 kJ / 347 kcal Fat 0.8 g of which saturated fatty acids 0.1 g Carbohydrates 78 g of which sugar 0.3 g Dietary fibre 3.9 g Protein 5.1 g Salt < 0.01 g Translated with www.DeepL.com/Translator (free version)
This bacon is well suited for hors-d'oeuvre courts.
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Steiner is a specialist for typical products our mountain areas. Particularly for the tasty kitchen is suited the belly bacon, well passed through with fat, smoked with beechwood, air-dried about several weeks matured.
The proven flour RIEPER Type 0 red is produced of authentic, high-quality wheat. With the higher peeling portion it is richer in mineral substances and a little more darkly in the appearance. This well-balanced flour finds wide use and is suited particularly for dumpling, Spätzle and an easy dough.
