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Einkorn. Organic stone-ground einkorn flour: made from a digestible ancient grain, ideal for bread, fresh pasta, cakes and baked goods. Einkorn was the first cereal cultivated by humans, approximately 12,000 years ago. The einkorn variety is the smallest and most prized for its exceptional concentration of nutrients. It is rich in fibre, B-group vitamins and protein, including the essential amino acid methionine. It is cultivated and slowly stone-ground in the Modena Apennines, without removing the precious wheat germ, and packaged within three days of milling. Contains wheat germ. Allergens: May contain SOY. Origin: Italy Country of milling: Italy. An ancient stone mill that turns and turns, always slowly: this is how our flours are made. Watch the mill video. Information: it is recommended to combine it with sourdough starter or natural yeast and allow longer rising times than usual. It also performs excellently when mixed with other flours or semolina, provided they come from ancient varieties. Ideal for: its delicate, aromatic flavour makes it ideal for preparing bread, pizza, focaccia, cakes, desserts and biscuits.
Price including VAT
Einkorn. Organic stone-ground einkorn flour: made from a digestible ancient grain, ideal for bread, fresh pasta, cakes and baked goods. Einkorn was the first cereal cultivated by humans, approximately 12,000 years ago. The einkorn variety is the smallest and most prized for its exceptional concentration of nutrients. It is rich in fibre, B-group vitamins and protein, including the essential amino acid methionine. It is cultivated and slowly stone-ground in the Modena Apennines, without removing the precious wheat germ, and packaged within three days of milling. Contains wheat germ. Allergens: May contain SOY. Origin: Italy Country of milling: Italy. An ancient stone mill that turns and turns, always slowly: this is how our flours are made. Watch the mill video. Information: it is recommended to combine it with sourdough starter or natural yeast and allow longer rising times than usual. It also performs excellently when mixed with other flours or semolina, provided they come from ancient varieties. Ideal for: its delicate, aromatic flavour makes it ideal for preparing bread, pizza, focaccia, cakes, desserts and biscuits.
| Energy (kcal) | 343 |
| Carbohydrates (g) | 61 |
| of which sugars (g) | 1.2 |
| Fat (g) | 2.9 |
| of which saturates (g) | 0.5 |
| Protein (g) | 13 |
| Fibre (g) | 9 |
| Salt (g) | 0.01 |
