Spelled 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.

Spelled flour

Spelled flour – also derived from an old variety of spelled called Schwabenspelz- was multiplied from two remaining seeds, but due to the resulting seeds having very poor germination power, after two years only two plants had germinated. The variety has a very high, regular straw; it gives good flour and makes very tasty, spelled bread.