Wild emmer 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.

Wild emmer

Wild emmer is also a winter cereal like einkorn, but it has never been cultivated. Wild emmer appeared about 17,000 years ago, it has 28 chromosomes and is tetraploid. This is the only flour we offer made from wild wheat.

Cultivated emmer originated from wild emmer, which in turn gave durum wheat, Rauweizen and Khorasan wheat.

Its components are similar to those of einkorn, with an intensely yellow flour and a very unique taste. It is suitable for making bread, but it is more difficult to work with than einkorn and, as it is the ancestor of durum wheat, it is naturally used for making pasta. In our experience, it promotes digestion.

It is our highest quality flour.