Have you already heard of our Spelt GD?

Spelt GD consists of whole pre-cooked grains, therefore is done more quickly than normal spelt and also easily digestible. Spelt GD comprises a great addition in wholefood as well as an easy replacement of rice - after all, variety is one of the pillars of a healthy diet!

If you are interested in one of these, or one of our many other specialised products, please do not hesitate to contact us.
E-Mail: info@strobl-naturmuehle.com

A Last Good-Bye

Three NEWLY DEVELOPED products!

New variations of flake and lupin products are available: The new extruded lupin seed boasts an especially aromatic taste and an appealingly intense yellow colour.

NEW WEBSITE DESIGN

You may have noticed that our website has undergone changes. The design was adapted to the now more frequent larger screens with a view to making the texts easier to read as well as to give our pages a more modern look. Should the new pages look odd on your computer, or should they be hard to read, we'd be glad to learn about it. Thank you.

In Spring 2004 we have started offering raw products made from naturally glutenfree seeds in connection with an analysis certificate of that particular lot (one order - one analysis). The gluten content is analysed (by b.i.s. analytics) in parallel to production, so that product and certificate arrive together.
All this concerns most of our products made from the following raw products - the list has been extended to include:

• Amaranth
• Buckwheat
• Millet
• Maize
• Quinoa
• Rice
• Soya

Our latest FLAKE products

Our Research and Development department is very active, therefore something new is added to our product list every so often. One of the main recent targets has been the development of new flake products:

• QUINOA flakes
  Quinoa - which has been grown in the Andes apparently since at least 3000 B.C. - contains an especially high amount of essential amino acids, fatty acids of which 99 percent are unsaturated as well as above-average amounts of calcium, phosphorus and iron.
  Thus the seed can not just boast a long history, but its flake contributes to healthy nourishment in muslis and other foods.
  
  
• AMARANTH flakes
  Amaranth is used by several cultures today - from the seeds, drinks and sweets are made, among many other things, and its flour has a pleasantly nutty taste. This variety, too, is very old, however, and was already known to the pre-Colombian Azteks.
  So in our parts, Amranth flakes provide müslis or breads with an exotic flair, while it also contains unusually high amounts of lysin (an essential amino acid), copper, iron, magnesium und minerals.
  
  
• LUPIN-SEED  flakes
  One of the latest additions to our product range are organic and conventional (GMO-free) lupin-seed flakes. With their sunny yellow they bring a touch of colour to muslis, breads etc.

If you are interested in one of these, or one of our many other specialised products, please do not hesitate to contact us.
E-Mail: info@strobl-naturmuehle.com

	TRIAL  CULTIVATION  of  LUPINS in the Waldviertel area  The Waldviertel in Lower Austria is an area where the cultivation of lupins has a long tradition. One might well conclude that is perhaps because lupins grow exceptionally well in this region. In order to find out if this is indeed the case, the nature mill Strobl collaborates with Raiffeisen Lagerhaus Waidhofen and Erzeugergemeinschaft Edelkorn and initiated a trial cultivation of lupines near Waidhofen an der Thaya.
Recently the fields were inspected in the presence of officials of the Landwirtschaftskammer Niederösterreich. The paticipants were very pleased with the growth of both the lupin varieties that had been planted.

Ready-made  FLOUR  MIXES  for  PIZZA

Our Ready-made  FLOUR  MIX  for  PIZZA for bakeries and households is now available with soy or lupin flour as an additive.

Our KAMUT®  READY  MIX  FLOUR contains more than 50 % Kamut®-Flour. Kamut®-bread features a mild nut-like taste and a light yellow color and stays fresh over a longer period. Recipes on inquiry.
(Learn more about Kamut® at www.kamut.com)

LABORATORY  for the  DETECTION  of  GENETIC  ENGINEERING 

The testphase of our genetic engineering laboratory has been concluded successfully.
Analyses can be conducted and finished within 48 hours.

In our genetic engineering laboratory, we can test soy and maize for genetic engineering using the following analyses:

- General screening:

• Qualitative detection of the CAMV 35S-Promotor

- Specific detecting reactions:

• Qualitative detection of Roundup Ready-Soja
• Qualitative detection of Bt-Maize 176
• Qualitative detection of Bt-Maize 11

Each analysis comprises:

• Grinding the material in preparation of testing
• DNA-extraction in duplicate
          Positive-control tests from certified standard reference material and
          "blind" as well as negative-control tests are conducted alongside.
          By standard, the amplification takes place in 50 cycles, but the number
          of cycles can be changed according to customer specification.
• Separation of the amplicons by gel-electrophoresis
• Evaluation using the UV-transilluminator
• Interpretation of the results in a test report

Should you be interested in having our laboratory conduct analyses for you,
please contact us:

E-Mail: info@strobl-naturmuehle.com
Tel.: +43 (0) 732 / 30 30 60-0

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