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BIO Spelt-Sunflower Sticks

The recipe for BIO Spelt-Sunflower Stangerl combines spelt flour, sunflower seeds, and sunflower seed oil into a crispy snack for many occasions.

vegetarian lactose-free nut-free peanut-free egg-free soy-free fish-free sesame-free freezer-friendly long-lasting convenience scalable batch-cooking crispy buffet-suitable finger-food portionable

BIO Spelt-Sunflower Sticks

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Recipe Note

This combination of ingredients allows for the creation of particularly aromatic and crispy sticks, which are ideal for professional production and as a snack on the go. The ingredients are flexibly scalable and offer excellent freshness preservation.

Dr. Robert Zach
Dr. Robert Zach

Geschäftsführung / CEO

Personal Consultation without wait queues.

Preparation

The recipe impresses with the combination of spelt and sunflower seeds for a grainy bite, long-lasting freshness, and high scalability in the production process.

Preparation of BIO Spelt-Sunflower Stangerl for 40 pieces (approx. 60 g each)

  1. Dough preparation:

  2. Dough rest:

    • Let the dough rest, covered, for 30 minutes at room temperature.

  3. Shaping:

    • Divide the dough into 40 portions (approx. 60 g each), roll into approx. 20 cm long Stangerl.
    • Lightly brush the Stangerl with water and roll in 300 g BIO-Sonnenblumenkerne.

  4. Proofing:

    • Place the Stangerl on baking trays lined with baking paper, cover and let rise for 40 minutes (proofing cabinet: 32 °C, 75 % relative humidity).

  5. Baking:

    • Bake in a preheated oven at 210 °C (convection) for approx. 18 minutes until golden brown. For a particularly crispy crust, steam slightly at the beginning.

  6. Cooling & Packaging:

    • Let cool immediately after baking and for maximum freshness, pack airtight or freeze.

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