Products

SchapfenMuehle Oat Groats cleaned and dehulled oat kernels are crushed during a further production stage to produce groats. This improves the product's swelling properties, making it ideal for use as a side dish instead of rice.

SchapfenMuehle Rye Kernels are cleaned and polished in the mill before then being packed in paper sacks.

SchapfenMuehle Wheat Kernels are cleaned in the mill and sorted using the latest technology to ensure the best possible quality.

SchapfenMuehle Spelt Wholemeal Flour is milled from cleaned and hulled spelt kernels. This type of flour is mainly used in a range of whole meal baked goods.

SchapfenMuehle Emmer Kernels is a type of awned wheat the pre-cleaned emmer must first be dehulled.

SchapfenMuehle Spelt Kernels are sorted out using the latest technology to ensure the best possible quality. It is pre cleaned and spelt is dehulled.

SchapfenMuehle Spelt Flour Type 630 is milled from cleaned and hulled spelt kernels. Due to its low mineral content, it is primarily used in light colored baked goods.

SchapfenMuehle Spelt Flour Type 1050 is milled from cleaned and hulled spelt kernels and is mainly used in light colored baked goods.

SchapfenMuehle Buckwheat Wholemeal Flour is made from hulled and cleaned buckwheat. The buckwheat kernels are completely processed into flour with considerable care. Given its low gluten content, when making baked goods it is recommended to mix buckwheat wholemeal flour with other types of flour, e.g. wheat flour or spelt flour. Buckwheat, like quinoa or amaranth, belongs to the so-called "pseudo-cereals", meaning that its name sounds like a cereal and the grain indeed tastes like one, but it is actually different. This is precisely why buckwheat flour is a popular alternative to conventional grain flours, as it contains no gluten and brings variety into your culinary routine thanks to its somewhat tart and nutty taste.

SchapfenMuehle Barley Kernels are cleaned and polished in the mill before then being packed in paper sacks.

SchapfenMuehle Oat Kernels are then hydrothermally treated in a kiln to achieve a longer shelf life. Due to their high oil content, without this treatment oat kernels would otherwise soon go rancid.

SchapfenMuehle Emmer Flour Type 1300 is an ancient cereal and, with its cultivation, SchapfenMühle actively promotes environmental protection and the strengthening of biodiversity. With its delicately aromatic, refined nutty taste, emmer flour brings variety to your culinary routine. Our emmer flour type 1300 is gently milled from cleaned emmer kernels and is mainly used in light baked goods.

SchapfenMuehle Farina Speciale Tipo 00 is an Italian-style type of flour specially developed for making pizza doughs.

SchapfenMuehle Buckwheat Groats is cleaned beforehand and is crushed during a further production stage to produce groats. This improves the product’s swelling properties, making it ideal for use as a side dish instead of rice, for example, or for preparing porridge-like mixtures.

SchapfenMuehle Spelt Like Rice are hydrothermally treated and then polished. This production stage exposes a part of the endosperm in order to improve the swelling capacity of the spelt kernels. These can, therefore, absorb water more quickly and can also be used in the preparation of side dishes, e.g. such as spelt like rice.