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18wheat-Stone Ground Style Buckwheat Flour-600G
View All / 18wheat-Stone Ground Style Buckwheat Flour-600G

18wheat-Stone Ground Style Buckwheat Flour-600G

類歐洲石磨式低溫研磨
零添加、無燻蒸
保留完整營養素
每週排程磨製最新鮮


全館排除含運組,消費滿NT$1,500即享免運優惠! on selected categories

限時活動!十八麥專區滿$999送高雄147號白米*1(贈品可累積/部分優惠商品排除) on selected products

NT$290
NT$190
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十八麥指定商品滿$999送九厘米147號白米*1(贈品可累積,排除部分優惠商品)

日治時期至西元1960年間,臺灣小麥種植面積一度高達2萬公頃,但在二戰後麵粉大量進口,致使本土小麥的種植面積甚至縮減到20公頃,因此歷年來小麥皆需大量仰賴進口供應。

我們秉持復耕臺灣小麥與忠實呈現臺灣本土小麥真實原味的使命,從育種、收成、乾燥、磨粉等過程皆親力親為。

 

蕎麥營養成分相當豐富唷,含多種礦物質(納、鉀、鈣、鎂、磷、鐵、鋅)及維生素(B群、CEP)、菸鹼酸、膳食纖維等多種營養成分。十八麥蕎麥粉將整顆甜蕎,以古老歐洲麵粉類石磨方式磨製。低溫慢速磨製的蕎麥粉保留更完整的營養性及礦物質,風味也更加獨特。

 

小提醒

蕎麥粉則因不含小麥蛋白,無筋性,可與麵粉比例配粉製作麵點與烘焙。

對麩質過敏者,可選擇蕎麥比例較高的產品當作主食。

 

建議方式

蕎麥粉(灰分1.4%):本身含多種營養價值及微量元素,可與下列兩種麵粉搭配做出不同料理方式

      高含量麵粉搭配可製作蕎麥麵條(日式八割蕎麥麵=蕎麥粉8:麵粉2)/餃子皮/饅頭/餅乾

      全麥粉搭配可製作法國麵包/歐式麵包,不僅香氣獨特,營養價值亦高,深受大眾喜愛











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