Hard durum wheat semolina, finely re-milled (Knöpflidunst), produced by the Meyerhans mill in Weinfelden (Thurgau, Switzerland). Specifically ground for Swiss Knöpfli, Spätzle, fresh egg pasta, semolina bread and gnocchi. 1 kg sleeve, pack of 10 (10 kg total).
What is Knöpflidunst durum wheat semolina
Knöpflidunst is a finely re-milled durum wheat semolina with a particle size between standard semola and flour. The Swiss German term Dunst indicates this intermediate grade, which absorbs water gradually and gives doughs a firm yet elastic structure ideal for Knöpfli and Spätzle.
The Meyerhans mill in Weinfelden
Meyerhans Mühlen AG is a family-run Swiss mill based in Weinfelden, Canton Thurgau. The mill selects EU and non-EU durum wheat lots, mills and packs in Switzerland under HACCP, IFS Food and Swiss-quality protocols.
Technical characteristics
Net weight 1 kg per sleeve, 10 sleeves per case (10 kg). Re-milled fine grade. Storage in a cool dry place below 20 °C. Shelf life 18 months. EAN 7610273450810. HS code 1103.13.
Uses in professional kitchens
Recommended for Swiss-style Knöpfli and Spätzle, fresh egg pasta, semolina bread, focaccia di semola, gnocchi alla romana and dusting work surfaces during rolling.
Storage and shelf life
Keep sealed in a dry environment below 20 °C, away from strong odours. Once opened, transfer to an airtight container and use within 4 weeks for best results.
Format and LAPA logistics
Available from the LAPA warehouse in Embrach (ZH) with dry delivery across Switzerland in 24–48 hours.
