Monococcum spelt Total weight: 1.5 kg. Monococcum Spelt was the first cereal cultivated by man about 12 thousand years ago. The monococcum variety is the smallest and most valuable 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 Modenese Apennines, without removing the valuable wheat germ, and is packaged within three days of milling. Ingredients: Spelt flour monococcum* From organic farming. Contains Wheat Germ. Allergens: May contain SOY. Origin: Italy. Milling country: Italy. An ancient stone mill that turns and turns and turns slowly, this is how our flours are born. Watch the mill video. Information: It is advisable to pair it with sourdough or natural yeast and subject it to longer rising times than normal. It maintains excellent performance even when mixed with other flours or semolina, as long as they are of ancient varieties. Ideal for: The flavor is delicate and aromatic, making it ideal for making bread, pizza, focaccia, cakes, pastries, and cookies.