Ingredients:
DURUM WHEAT SEMOLINA*
*from controlled organic cultivation
Allergens:
Cereals containing gluten, wheat
May contain traces of: eggs, soy, mustard
Nutritional values/100ml:
| Energy: | 1489 kj (351 kcal) |
| Fat: | 1.5 g |
| of which saturated fatty acids: | 0.4 g |
| Carbohydrates: | 72 g |
| of which sugars: | 4.3 g |
| Dietary fiber: | 3 g |
| Protein: | 11 g |
| Salt: | 0.01 g |
Information on production:
Using sun-ripened durum wheat or emmer, various types of grain are used in Italy for Byodo Pasta. First, the grain is gently milled into fine semolina. The semolina is then mixed with clear water and extruded through a special press mold (die). In doing so, we consistently adhere to the traditional Italian manufacturing method. For Byodo's organic premium pastas, bronze dies are used wherever possible. These create a rougher surface compared to conventional shaping, which allows the delicious sauce to adhere particularly well later. All these elements ensure outstanding cooking properties and the perfect al dente bite of Byodo's unique noodle delights.
Häufig gestellte Fragen
The BYODO organic semolina croissants are made from 100% high-quality organic durum wheat semolina (semola). This careful processing gives the pasta its characteristic firmness and mild, natural taste. The croissant shape was specially developed to perfectly absorb sauces and thus bring out the flavor in every bite.
For which dishes are the BYODO organic croissants semolina particularly suitable?
Cook the croissants in plenty of salted water for about 8-10 minutes until they are al dente. For the best results, stir the pasta regularly and keep an eye on the cooking time so that the croissants retain the ideal firmness and can absorb the sauce optimally.
