{"id":4823,"date":"2025-03-20T08:32:09","date_gmt":"2025-03-20T07:32:09","guid":{"rendered":"https:\/\/foodways.ch\/more-from-your-flour-with-a-delicious-spitzbuben-recipe-for-reducing-food-waste\/"},"modified":"2026-10-12T13:42:13","modified_gmt":"2026-10-12T11:42:13","slug":"more-from-your-flour-with-a-delicious-spitzbuben-recipe-for-reducing-food-waste","status":"publish","type":"post","link":"https:\/\/foodways.ch\/en\/more-from-your-flour-with-a-delicious-spitzbuben-recipe-for-reducing-food-waste\/","title":{"rendered":"More from your flour \u2013 with a delicious *Spitzbuben* recipe for reducing food waste."},"content":{"rendered":"\n

By Foodways<\/em><\/p>\n\n\n\n

More grain, more nutrients, less food waste \u2013 why high-extraction flour is the better choice.<\/strong><\/p>\n\n\n\n

Not all flour is created equal\u2014and anyone who bakes regularly knows just how significant the differences can be. But have you ever wondered what is really in your flour? The key lies in the extraction rate.<\/strong><\/p>\n\n\n\n

<\/div>\n\n\n\n

The extraction rate indicates how much flour is obtained from 100 kg of grain. The higher the rate, the more of the whole grain ends up in the flour. This means that not only the endosperm but also the nutrient-rich outer layers and the valuable germ are retained. In contrast, with conventional white flour\u2014which has a low extraction rate\u2014large parts of the grain are removed, along with many vitamins, minerals, and dietary fibers.<\/p>\n\n\n\n

<\/div>\n\n\n\n

However, it is not just about healthy ingredients, but also about sustainability. A high extraction rate means that more of the grain is utilized and fewer by-products\u2014such as bran or germ\u2014are produced; these often end up being used for animal feed or simply go to waste. Consequently, using flour with a higher extraction rate contributes not only to a more conscious diet but also to the reduction of food waste.<\/p>\n\n\n\n

<\/div>\n\n\n\n

But can you bake just as well with whole-grain flours? In fact, high-extraction flour can present a bit of a challenge, as it contains a lower proportion of gluten and absorbs more liquid. However, innovative mills have long since developed excellent solutions. One example is the “LH2 Kortop” whole-grain from Lindm\u00fchle<\/a><\/strong>. Thanks to a patented process, it is ground so finely that its consistency and baking properties are virtually indistinguishable from those of white flour\u2014while still retaining all the benefits of the whole grain. It is ideal for increasing the whole-grain content in light baked goods such as sandwich bread, soft rolls (*Weggli*), Ticino-style bread, and many other typical white-flour delicacies.<\/p>\n\n\n\n

<\/div>\n\n\n\n

And what better way to experience the quality firsthand than with a sweet treat? Try our recipe for *Spitzbueben*<\/strong> (jam-filled sandwich cookies) made with fine whole-grain flour, and taste how well sustainability and indulgence go together.<\/p>\n\n\n\n

<\/div>\n\n\n\n

*Spitzbueben* Recipe<\/h4>\n\n\n\n

Preparation time: 60 min
Baking time: approx. 12\u201314 min

Ingredients<\/strong><\/p>\n\n\n\n