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BIO Whole Grain Spaghetti

BIO Whole Grain Spaghetti offers a healthy and nutritious option for large kitchens with high-quality organic whole grain durum wheat semolina.

vegan vegetarian nut-free peanut-free egg-free soy-free fish-free sesame-free freezer-friendly long-lasting convenience scalable batch-cooking al-dente buffet-suitable portionable keep-warm-friendly

BIO Whole Grain Spaghetti

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Recipe
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  • BIO-Salt, uniodized (Atlantic Sea Salt)
    200 g
  • BIO-Extra Virgin Olive Oil
    500 ml
  • Organic whole grain durum wheat semolina pasta
    5 kg

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Recipe Note

The BIO Whole Grain Spaghetti is perfect for large kitchens looking for a healthy and nutritious pasta option. With organic ingredients, they offer quality and taste.

Dr. Robert Zach
Dr. Robert Zach

Geschäftsführung / CEO

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Preparation

These BIO whole grain spaghetti offer a healthy and nutritious option for large kitchens that value high-quality ingredients. The use of organic whole grain durum wheat semolina ensures a higher fiber content and a fuller flavor, setting them apart from standard pasta.

Preparation of BIO Whole Grain Spaghetti for 50 Servings

  1. Boil water: Bring 20 liters of water to a boil in a large pot.
  2. Add salt: Add 200 g of BIO-Salt, uniodized (Atlantic Sea Salt).
  3. Cook spaghetti: Add 5 kg of pasta made from organic whole grain durum wheat semolina to the boiling water and cook for 8-10 minutes until they are al dente.
  4. Drain: Drain the spaghetti in a colander and briefly rinse with cold water to stop the cooking process.
  5. Add oil: Pour 500 ml of BIO-Extra Virgin Olive Oil over the spaghetti and mix well to prevent sticking.
  6. Serve: Serve the spaghetti immediately or keep warm.

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