BRUCKMAYER MÜHLE GMBH & CO. KG

Teff flour is made from the whole grain of the dwarf millet (Eragrostis tef) and originates in Ethiopia. The small seeds of the sweet grass are grown in Europe. The light-colored teff flour is naturally rich in fiber. Athletes have also discovered teff for themselves thanks to its positive properties. Teff flour has excellent baking properties. The nutty flavor with a slightly sweet note makes teff wholemeal flour versatile. It makes for crispy breads, fluffy cakes or pancakes.

The organic flaxseed meal is made from golden flaxseed in certified organic quality. The valuable flaxseed flour is partially oiled and naturally rich in fiber. Flaxseed meal supports digestion in a natural way. The fiber it contains and the high protein content make flaxseed meal also very popular in vegetarian and vegan cuisine. With its characteristic, aromatic flavor, with a slightly nutty note, flaxseed flour is very suitable for the preparation of breads and cakes. When baking, about 20% of the amount of cereal flour specified in the recipe can be replaced by organic flaxseed flour. Recommended consumption: For a body weight of 65 kg, a maximum daily consumption of 3 meals of 15 g of organic flaxseed meal is recommended. This product is a controlled organic food according to DE-ÖKO-006.

Almond flour is obtained from selected blanched almonds. Almond flour is naturally vegan and a suitable alternative to wheat flour. Almond flour is suitable for cooking, baking and preparing desserts. It gives a pleasant aroma and adds a sweet note to food. Due to the fiber content, almond flour can absorb a lot of liquid and is an ideal binding agent for sauces, soups and desserts. In baking, almond flour can be substituted for about 20-25% of the grain flour. Since almond flour naturally has a slight sweetness, the amount of sugar specified in the recipe can also be reduced as needed.

The organic soy flour is obtained from roasted soybeans from organic farming. The light-colored soy flour is naturally lactose-free and has a very high fiber content. The high protein content makes soy flour also popular in vegan cuisine. As an egg substitute, mix 2 tablespoons of water with 1 tablespoon of organic soy flour. This makes vegan cakes successful, as long as it is not a recipe with a especially high egg content. When baking, about 20% of the cereal flour specified in the recipe can be replaced by the organic soy flour.  This product is a controlled organic food according to DE-ÖKO-006.