Einkorn flour

Description

We make our own flour. All of the wheat varieties we grow have been multiplied by us and come from seed banks.

Grains are ground slowly in a millstone mill and in a single go. By doing so, the flour is not heated, and the nutritional composition of the wheat and organoleptic qualities of the flour are preserved.

This type of mill was developed by the Astrié brothers and is commercialized under this name. Our mill has a millstone diameter of 1 meter; with this size, the grain is finely ground.

We have equipped ourselves to allow the grain to travel from harvest (cleaning, storage, etc.) to the milling process.

The grind is made every week and must be used fresh in order to preserve its fragile nutritional qualities.

Einkor flour

It is a winter einkorn; it is sown in October and harvested at the end of July, beginning of August. It is the most primitive variety and, like primitive wheat, it has 14 chromosomes and is diploid. We have multiplied and adapted Einkorn starting from 10g of seeds. It can be made into bread and pasta. Einkorn is a variety that requires a lot of attention during the baking process.

Einkorn has been cultivated without genetic change for 6000 to 8000 years. The yield is low and the grains have to be decorticated, which makes the product more expensive and labour intensive. Einkorn has a higher content of minerals, fats and carotenoids, which explains the yellow colour of the flour. The enzymatic activity is also higher than soft wheat, which accelerates fermentation. A very high-quality flour.