Milling and Grain Provenance: Emmer, Einkorn and Spelt are three of the oldest grains in the world some varieties of 10,000 years old. They are the original domesticated wheats, and in there true ancient form are untainted by modern modification. These three grains are often referred to as “farro” grain. Farro Piccilo (Einkorn) (Piccilo = Small) (The grandfather of all grains) Farro Medio “Emmer” (Medio = Medium), Farro Grande “Spelt” “Grandson” (Grande = Big). The ancient grain are conditioned in 100-year-old handmade traditional pine wood grain houses.
Perfect for & Recipes: Bread recipes with a unique flavour from 3 ancient grains. Ancient grain flour recipes.
Top Tip: Proving or “Retarding” in a fridge overnight will develop the flavours of the grain in the dough. It will also make the dough easier to handle and score before baking.
Contains: Wheat, Einkorn, Emmer, Spelt, Torrefied spelt flakes.
Protein: 12%
Flour Number: 34
Flour Type: Bread
Flour Type Detail: Multigrain Bread Flour
Origin: UK
Farming Method: Regenerative
Grain Type: Spelt/Emmer/Einkorn
Milling Method: Stoneground
Health: High in natural fire Spelt combined Emmer.Many ancient grains are nutrient rich and in their wholegrain form add unique complex flavour to your bakes. Unbleached, no extra additives
