Pioneering an artisanal blend of three unique Ancient Grains, the distinctive flavours of whole grain Emmer and Einkorn combined with Cotswold Spelt have been blended with torrefied spelt flakes. This flour provides a distinct Cotswold Crunch flavour with the power of three ancient grains.
Perfect for: Bread recipes with a unique flavour from 3 ancient grains.
Top Tip: Proving or “Retarding” in a fridge overnight will develop the flavours of the grain in the dough. It will also make the dough easier to handle and score before baking.
Healthy benefits: High in natural fibre Spelt combined with Emmer. Many ancient grains are nutrient rich and in their wholegrain form add unique complex flavour to your bakes.
Milling & Grain Provenance: Emmer, Einkorn and Spelt are three of the oldest grains in the world, some varieties are 10,000 years old. They are the original domesticated wheats, and in their true ancient form are untainted by modern modification. These three grains are often referred to as “farro” grain. Farro Piccilo (Einkorn) (Piccilo = Small) (The grandfather of all grains) Farro Medio “Emmer” (Medio = Medium), Farro Grande “Spelt” “Grandson” (Grande = Big). The ancient grains are conditioned in 100-year-old handmade traditional pine wood grain houses.