BIO Oat Fusilli
The BIO Oat Fusilli offer a gluten-free and vegan option with a long shelf life, perfect for wholesale and gastronomy.
Recommended Organic Ingredients
Recommended Organic Ingredients
Recipe
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BIO-HAFERVOLLKORNMEHL25 kg
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BIO-Reismehl15 kg
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BIO-Maismehl10 kg
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Recipe Note
The BIO Oat Fusilli are an excellent choice for those looking for a gluten-free and vegan pasta option. Easy to make and ideal for wholesale.
Dr. Robert Zach
Geschäftsführung / CEO
Preparation
This recipe offers a gluten-free, vegan option for pasta, which impresses with its simple ingredient list and long shelf life. Ideal for wholesale.
Preparation of BIO Oat Fusilli for 50 Servings
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Preparation of Ingredients:
- Mix 25 kg of BIO-HAFERVOLLKORNMEHL with 15 kg of BIO-Reismehl and 10 kg of BIO-Maismehl in a large industrial mixer.
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Dough Preparation:
- Add 30 liters of room temperature water and mix the ingredients until a smooth, homogeneous dough is formed. This takes about 10 minutes at medium speed.
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Shaping the Fusilli:
- Use a professional pasta press to shape the dough into fusilli form. Make sure the machine is set to the correct thickness and length.
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Drying:
- Place the shaped fusilli on drying racks and let them dry at 50°C for 12 hours to reduce the moisture and increase the shelf life.
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Packaging:
- After drying, pack the fusilli in airtight packaging to preserve freshness and ensure shelf life.