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Cereals, cereal products & special flours


The grain – pristine and full of energy


Cereals have been a staple food from time immemorial. Especially the "full grain" and the whole grain ceral products made from it are rich in important nutrients such as proteins, dietary fibers, vitamins, minerals and carbohydrates. 

Cereals - diverse and tasty 
Our Rapunzel product range features a broad range of domestic cereals such as buckwheat or exotic crops like quinoa. Our cereals are perfectly suited for the traditional and international cuisine.  

Fast kitchen – truly nutritious
With bulgur, cous-cous or minute polenta you can prepare in no time a delicious and healthy meal, also as an on-the-go meal that you can take to work or to the office.

Cereals



Amaranth popped
Amaranth popped
Amaranth seeds
Amaranth seeds
Boulgour
Boulgour
Buckwheat
Buckwheat
Buckwheat Spaghetti
Buckwheat Spaghetti
Couscous
Couscous
Legumes mixture with spelt and rice
Legumes mixture with spelt and rice
Millet
Millet
Polenta maize semolina, demeter
Polenta maize semolina, demeter
Polenta precooked demeter
Polenta precooked demeter
Popcorn maize
Popcorn maize
Quinoa mix, HAND IN HAND
Quinoa mix, HAND IN HAND
Quinoa red, HAND IN HAND
Quinoa red, HAND IN HAND
Quinoa white, HAND IN HAND
Quinoa white, HAND IN HAND
Whole grain buckwheat popped
Whole grain buckwheat popped
Whole grain quinoa popped, HAND IN HAND
Whole grain quinoa popped, HAND IN HAND
Whole grain rice popped
Whole grain rice popped

Special flours



Almond flour
Almond flour
Chickpea flour, roasted
Chickpea flour, roasted
Coconut flour
Coconut flour
Hemp flour
Hemp flour
Linseed flour
Linseed flour
Lupine flour, toasted
Lupine flour, toasted
Pumpkin seed flour
Pumpkin seed flour
Red lentil flour
Red lentil flour
Tigernut flour
Tigernut flour
Tigernut flour, roasted
Tigernut flour, roasted
White bean flour, toasted
White bean flour, toasted

Frequently asked questions about cereals


Why are there black dots in some cereal, legume or oilseed batches? 


The presence of foreign seeds cannot be fully excluded for organic cereal products despite an intense work effort during the growth phase and thorough cleaning measures; products with optical deviations can also not be totally avoided.  

The color of a grain or a seed kernel in cereals, legumes and oilseeds may vary from one harvest to the next due to many different factors such as soil type, climate and weather. Since we cooperate with many small peasant farmers in different growing regions around the world, the produce is exposed to a variety of conditions that may also result in natural color variations. Extreme weather conditions may result in strong optical changes; affected grain kernels and seeds are very difficult to separate at justifiable economic costs. Since we value a long-term, economic cooperation with our small peasant farmers we also purchase their yield in difficult years and try to process the products as best as possible. 
Organic agriculture uses no herbicides. Therefore, weed seeds that have similar weights or sizes as grain kernels or seeds are very difficult to sort out.  

Naturally, such products have to undergo very intense quality control checks and are only marketed if the problem is purely an optical problem and there are no other restrictions with respect to taste or nutritional quality.  

We constantly try to improve our mechanical cleaning systems. However, due to physical limitations (an amaranth kernel has a size of only 0.5 mm) this is very difficult at times. 

What is gluten?


Gluten is a special protein that is found in wheat, rye, barley and oat grains. The gluten structure in the different cerals differs only slightly from each other. 
Gluten is important for the baking properties of flour. When gluten protein is moistened, it can bind three times its weight onto water. When it binds onto water molecules, gluten becomes rubber-like and elastic. Gluten filaments pervade bread dough like a skeleton ensuring that a finely-porous, soft dough is formed that maintains the dough shape when the bread is baked. The excellent baking properties of wheat are owed to wheat gluten that has quantitatively and qualitatively the best quality. 

Some people have a metabolic disease and have allergic reactions to gluten protein. People with so-called celiac sprue or celiac disease have a lifelong gluten intolerance that manifests itself as a chronic disorder of the small intestines either already during childhood or later in adult age. Since these people have an intolerance against gluten protein they should follow a gluten-free diet.  

The following cereals are gluten-free in their unprocessed states: rice, corn, millet, buckwheat, amaranth and quinoa. 

What is Cous-cous?


Cous-cous comes originally from the Middle East and Northern Africa. For its preparation, durum wheat semolina is precooked, pressed into small beads and dried.  

Similar to boulgour, cous-cous can be used in many different ways. Chickpeas are an ideal and traditional supplement of cous-cous. Cous-cous is a popular side dish that is served with oriental meals, savory sauces or cold in salads.  
Preparation basic recipe: 
Bring 250 g cous-cous with approximately 375 ml milk or water to a boil, remove from stove and let soak for 10 minutes. 

What is boulgour?


Boulgour is made from durum wheat. The grains are soaked in water, partially peeled and precooked in water vapor. Subsequently, the grains are dried and broken, creating the irregular, smaller bouldour grains. Boulgour can be used in many different ways and can be used in meals instead of rice, millet and other cereals. Use for patties, in casseroles or simply cooked in vegetable broth.  
Preparation basic recipe: 
Bring 250 g boulgour with approximately 375 ml water to a boil and let simmer for approximately 15 minutes.
HAND IN HAND

Fair trade and organic farming are central for Rapunzel


Foreign Distributors

We distribute our products around the world - our local partners are happy to help you.


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