Description
It is perfect for sweets and salted products with gluten flours.
Wholemeal Farro Flour
Spelt is an ancestor of the current wheat and three main varieties are distinguished: Spelta, Dicoccum and Monococcum, plus others under less common varieties. While the Dicoccum is a farro similar to durum wheat, Spelta and Monococcum resemble soft wheat instead. Spelt, compared to wheat, is much less productive and is still harvested covered by a cuticle, which must be removed to allow consumption.
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Wholemeal Farro Flour – BIO 5Kg
Wholemeal Farro Flour – BIO 25kg
