Whole Spelt Flour Monococco. Net weight: 500g. Monococco spelt was the first grain cultivated by man about 12 thousand years ago. The monococco 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 milled in the Modena Apennines, without removing the precious wheat germ, and is packaged within three days of milling. Ingredients: Spelt Flour monococco variety* From organic farming. Contains Wheat Germ. 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 born. Watch the mill video. Information: It is advisable to combine 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 semolinas, as long as they are of ancient varieties. Ideal for: The flavor is delicate and aromatic, making it ideal for the preparation of bread, pizza, focaccia, cakes, desserts, and biscuits.
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Whole Spelt Flour Monococco. Net weight: 500g. Monococco spelt was the first grain cultivated by man about 12 thousand years ago. The monococco 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 milled in the Modena Apennines, without removing the precious wheat germ, and is packaged within three days of milling. Ingredients: Spelt Flour monococco variety* From organic farming. Contains Wheat Germ. 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 born. Watch the mill video. Information: It is advisable to combine 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 semolinas, as long as they are of ancient varieties. Ideal for: The flavor is delicate and aromatic, making it ideal for the preparation of 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 |
| Fiber (g) | 9 |
| Sale (g) | 0.01 |
