The spelt ground for this product is grown in Ofanto Valley, in Apulia (Italy), without pesticides and is processed using a natural millstone. 1 kg pack.
The Spelt flour comes from hulled wheat. Spelt is also called hulled wheat because after the harvest, unlike wheat, it retains a highly protective "shell" called chaff. In order to be eaten, the spelt grain must be hulled. It mainteins the whole grain, with its outer skin and all its fibres.
Suggestions: Spelt flour Tipo1 can be used also with other flours to make homemade cake, bread or pizza and focaccia with a mild, rustic flavour.