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BIO Buckwheat Spaghetti

Gluten-free BIO Buckwheat Spaghetti made from high-quality buckwheat flour, ideal for healthy eating and industrial production.

vegan gluten-free long-lasting scalable portionable

BIO Buckwheat Spaghetti

Recommended Organic Ingredients

Recommended Organic Ingredients
Organic buckwheat grains
Organic buckwheat grains
Organic salt, uniodized ( Atlantic sea salt)
Organic salt, uniodized ( Atla...
Organic guar gum powder
Organic guar gum powder
View All Ingredients

Recipe
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  • Organic buckwheat grains
    Organic buckwheat grains 29.007
    2 kg
    Organic buckwheat grains
    Organic buckwheat grains 29.007
    selected buckwheat grains from organic farming
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    Benefits
    • effective means of lowering elevated blood sugar levels.
    • Nutritional value (contains a lot of protein), vegetarian, gluten-free (optimal dietary food for coeliac disease)
    Fields of Application
    • baked goods
    • health food
    • salads
    • "buckwheat porridge"
    • pies
    • pancakes (flour)
    • specialities
    More Info
  • Organic salt, uniodized ( Atlantic sea salt)
    Organic salt, uniodized ( Atlantic sea salt) 90.057
    20 g
    Organic salt, uniodized ( Atlantic sea salt)
    Organic salt, uniodized ( Atlantic sea salt) 90.057
    This organic certified sea salt is extracted from Atlantic water, traditionally crystallized in salt reservoirs through natural evaporation and gently purified using optical systems. Pure natural sea salt without any additives, non-iodized, non-bleached, perfect for organic food recipes.
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    Benefits
    • organic certified, clear declaration
    • no iodine added
    • no anti-caking agents or adherents like sodium ferrocyanid added
    Fields of Application
    • Universal flavouring
    More Info
  • Organic guar gum powder
    Organic guar gum powder 80.099
    50 g (optional)
    Organic guar gum powder
    Organic guar gum powder 80.099
    Guar gum is made of the endosperm of the semen guar bean (Cyamopsis tetragonolobus). The outer layers and the germling are removed and the remaining parts milled. The long-chain compounds of the gluten free guar gum are able to absorb very much water and build a high viscous, doughy mass. In combination with poly saccharides e.g. agar-agar, guar gum causes a higher strength and elasticity. Guar is often used in combination with other hydrcolloids. Organic guar gum is also known under the European registration number E412 and serves as a natural thickening and gelling agent. Compared to other thickening agents, it has the advantage of already binding without heating.
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    Benefits
    • thickener, texture
    • higher viscosity
    • delay and prevention of crystallisation
    Fields of Application
    • soups
    • sauces
    • pastries
    • spreads
    • ice cream
    • tofu products
    • for vegan
    • fat free and fat reduced recipes.
    More Info

Your Benefits

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    Everything in stock, no minimum order quantities. We scale to your requirements – proven successful many times in practice!

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Recipe Note

These buckwheat spaghetti offer a gluten-free alternative with excellent texture, ideal for industrial production and sale.

Dr. Robert Zach
Dr. Robert Zach

Geschäftsführung / CEO

Personal Consultation without wait queues.

Preparation

These BIO buckwheat spaghetti are gluten-free and ideal for a healthy diet. They offer an excellent texture and are perfect for industrial production and sale.

Preparation of BIO Buckwheat Spaghetti for 20 servings

  1. Prepare buckwheat flour: Process 2 kg of BIO-Buckwheat Kernels peeled into fine flour in a mill.
  2. Make dough: Combine the buckwheat flour with 1.2 liters of water and a pinch of BIO-Salt, non-iodized (Atlantic Sea Salt) in a large mixer to make a smooth dough. If necessary, add BIO-Guar Gum as a binding agent.
  3. Let the dough rest: Wrap the dough in cling film and let it rest in the refrigerator for at least 30 minutes.
  4. Shape spaghetti: Form the dough into spaghetti using a commercial pasta machine. Adjust the thickness and length as needed.
  5. Dry: Lay the spaghetti on drying racks and let them dry at 40°C in a dehydrator or a warm room for 12 hours.
  6. Pack: Pack the dried spaghetti in airtight containers to ensure shelf life.

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