Bernbacher Vollkorn
Bernbacher wholegrain pasta from wholegrain durum wheat semolina and Alpine-foothill water, made in Bavaria: ribbon noodles, spirals, Schneckerl, rigatoni, spaghetti.
Vollkorn is the wholegrain pasta range of the Bavarian family company Bernbacher. According to the brand, it is made only from wholegrain durum wheat semolina and water from the Alpine foothills (Voralpenland), without egg. Wholegrain semolina keeps the bran and germ of the grain, so the pasta has more fibre and minerals and a slightly nutty taste; the brand also mentions a "Bavarian purity standard" for its production.
The range has six shapes: Band (ribbon noodles), Große Spirale and Spirale (spirals similar to fusilli), Schneckerl (small snail shapes), rigatoni and spaghetti. The packaging is made of FSC-certified paper and is fully recyclable.
The range suits people who prefer wholegrain products and works with hearty vegetable or cream sauces. It belongs to dry durum wheat pasta.
Facts
| Raw material | Wholegrain durum wheat semolina, water |
|---|---|
| Main use | Wholegrain everyday pasta |
What it includes
How it connects to Pasta
Bernbacher Vollkorn → kind of → Dry durum wheat pasta → kind of → 🍝 Pasta
Links
- What it contains
- Whole wheat flour
- Part of
- Bernbacher, Dry durum wheat pasta
- Similar and different
- Tagliatelle, Fusilli, Rigatoni, Spaghetti
Frequently asked questions
What is Bernbacher Vollkorn made from?
Wholegrain durum wheat semolina and water from the Alpine foothills, without egg.
Which shapes are in Bernbacher Vollkorn?
Band, Große Spirale, Spirale, Schneckerl, rigatoni and spaghetti.
What to read next
- Whole wheat flour — Flour from the whole grain, bran and germ included, used for wholewheat pasta (integrale) with more fibre.
- Tagliatelle — Long flat ribbons of pasta from Emilia-Romagna; the Bologna tagliatella deposited in 1972 is 8 mm wide when cooked.
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