Vorarlberger Mehl

Vorarlberger flour spaetzle flour

Vorarlberger Flour Spätzle Flour

Vorarlberger Spätzle Flour is a well-balanced mixture of wheat flour and durum wheat semolina. While wheat flour has baking properties (bread, cake must rise), durum wheat semolina – the raw material for pasta – has cooking properties and brings a natural, beautiful yellow color. With no other flour will the Spätzle be so perfect: Consistently grainy (even if they are briefly boiled again) Tasty Golden yellow.

About Vorarlberger Flour

The "Vorarlberger Mühle" has been in existence since 1993, the mill building has been in Reichsstraße - in the heart of Feldkirch - since the 1920s.

In a European comparison, the "Vorarlberger Mühle" is a relatively small mill. That is why the employees are all the more challenged to deliver the best products with which our customers can celebrate perfect cooking and baking successes. That is why a wide variety of user-friendly specialty flours have been developed, each one a real Vorarlberg original. From "Vorarlberger Kuchenmehl", to "Vorarlberger Spätzlemehl", to our many "Schnell & Gut" bread baking mixes, which consist only of natural ingredients, there is something for everyone.

The "milling know-how" and the extremely careful quality control of the employees in the "Vorarlberger Mühle" ensure a consistently high flour quality.