Product Description
The bran and ash content of strudel flour and semolina are the same as with plain flour, as they also only use the inner part of the wheat grain, just coarsely ground. A special structured flour with larger particle size than plain flour, which is specifically used as the base ingredient for strudels. It can also be used for sauces, dumplings, crumbly pastries, sponge cakes, and biscuits.
We recommend using this type of flour (or paprika-flavored flour) when frying meats, fish coated in flour.
Grown in a controlled agricultural system without artificial materials, this spelt wheat has a higher essential amino acid content compared to common wheat and soy.
Your Dynamic Snippet will be displayed here... This message is displayed because you did not provided both a filter and a template to use.