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Wholemeal Einkorn Flour. Organic stone-ground einkorn flour: from a digestible ancient grain, ideal for bread, fresh pasta, cakes and baked goods. Einkorn was the first cereal cultivated by humans around 12,000 years ago. The einkorn variety is the smallest and most prized for its exceptional concentration of nutrients; it is rich in fiber, B vitamins and proteins, including the essential amino acid methionine. It is grown and slowly stone-ground in the Modena Apennines, without removing the precious wheat germ, and packaged within three days of milling. Allergens: May contain SOY Origin: Italy Country of milling: Italy An ancient stone mill that turns and turns and always turns slowly: this is how our flours are made. Watch the video of the mill. Information: It is recommended to use 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 flavor makes it ideal for preparing bread, pizza, focaccia, cakes, desserts and biscuits.
Price including VAT
Wholemeal Einkorn Flour. Organic stone-ground einkorn flour: from a digestible ancient grain, ideal for bread, fresh pasta, cakes and baked goods. Einkorn was the first cereal cultivated by humans around 12,000 years ago. The einkorn variety is the smallest and most prized for its exceptional concentration of nutrients; it is rich in fiber, B vitamins and proteins, including the essential amino acid methionine. It is grown and slowly stone-ground in the Modena Apennines, without removing the precious wheat germ, and packaged within three days of milling. Allergens: May contain SOY Origin: Italy Country of milling: Italy An ancient stone mill that turns and turns and always turns slowly: this is how our flours are made. Watch the video of the mill. Information: It is recommended to use 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 flavor 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 |
