Spelt Flour Mulino Le Pietre 1kg


Obtained by stone grinding dicocco spelt, an ancient species of cereal cultivated in the Val di Cornia, selected and GMO-free.

A light pearling of the spelt before milling and sifting makes the spelt flour whole where we find the part of the germ (bran) rich in vitamins and mineral salts with all its health requirements.

Flour suitable for dry and fresh pasta. Good for breadmaking, mixed in equal parts with wheat flour and using a sourdough starter to further improve and enhance the properties of this cereal.

Excellent for use in frying batter with a sweetish aftertaste.
Much lower in calories than other cereals, spelt is characterised by a high protein but low in gluten and has excellent nutritional properties.

Availability: 2 in stock (can be backordered)

About the Producer, Mulino Le Pietre:

Molino Le Pietre was founded by a heterogeneous group of people from the Val di Cornia, organic farmers, technicians, cooks and entrepreneurs who, since 2013, have come together with the common idea of rebuilding the cereal chain in the Val di Cornia, cultivating traditional varieties of high-straw wheat (known as Ancient grains) in collaboration with the University of Florence. The aim is to rebuild the cereal chain in the Val Cornia, growing traditional varieties of high-straw wheat (known as ancient grains) in collaboration with the University of Florence, in an attempt to rehabilitate the area from intensive cultivation and improve the quality of products and the lives of consumers.

With Mulino Le Pietre, we continue our main commitment to promoting organic farming, with the aim of creating and encouraging the development of a short production chain that allows us to safeguard biodiversity.

Weight1.2 kg

Energia 1524 Kj
Grassi 2 g
Carboidrati 680 g
Fibre 0,3 g
Proteine 359 Kcal
Sale 0,8 g
di cui acidi grassi saturi 7 g
di cui zuccheri >12 g 0,02 g

moisture 15.50% max
gluten 8.00-10.00% r.s.
Protein > 12.00% w/w
ash Max 1,70% w.s.
pH 5.20-6.20
W values 120/140


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