10-Grain flour Kornplus
Haberfellner’s Kornplus 10-grain flour is a specialty flour blend. Kornplus 10-grain flour is a blend of flours from 10 different grains, such as wheat, rice, spelt, rye, barley, triticale, etc., ground together.
Additionally, natural wheat bran and wheat germ are also added. This flour, with its unique composition, has particularly high nutritional values and is rich in vitamins, minerals, and dietary fibre.
Kornplus 10-grain flour can be used like normal wheat flour of type 480 or 700 in all recipes. During dough preparation, the bran and wheat germ are clearly visible. Kornplus 10-grain flour is also ideal for mixing with regular flours or for making bread.
Tip
When using Kornplus 10-grain flour, the dough should be left to rest ("soak") for a little longer.
| Usage | 10-grain flour Kornplus |
|---|---|
| Roux | • |
| Saucen/Bèchamel | • |
| Puffy pastry | • |
| Choux pastry | |
| Sandmasse (cake) | |
| Strudel dough | • |
| Pancakes | • |
| "Nockerl" (dumplings) | |
| "Knödel" (boiled dumplings) | |
| Yeast dough | • |
| Dough made with curd cheese | |
| Baking powder dough | • |
| Sponge cake | • |
| Biscuits | • |
| (Flour) dusting | |
| Gingerbread | |
| Rye breads | |
| Specialty pastries |
Flour (or semolina) should always be stored dry and not above room temperature. Additionally, it should not be exposed to cooking vapours or sunlight. It is best stored in its original packaging in a tin or in a storage jar with a tight-fitting lid. Never mix fresh and old flour. Because of its fat content, wholemeal flour should always be bought in small quantities and stored in a very cool place. Properly stored, light-coloured flours will keep for about 1 to 1.5 years, darker flours for 6 to 8 months and wholemeal products for about 6 to 8 weeks.
