BOLTED SPELT FLOUR
Bolted flour has been sifted to remove about 75% of the bran, but the remaining bran and germ add flavor and improve nutrition. Spelt is a versatile ancient wheat known for its rich nutty flavor, and is found by some to be more easily digestible than modern wheat. Use spelt in pastries, cakes, cookies, and as a component of pizza dough and breads.
WHY STONE GROUND?
Our flour is produced simply by grinding grain between two stones, a technique that is centuries old. Stone milling maintains the grain’s integrity to produce flour that is more fresh, flavorful and nutritious.
Best within 3 months – refrigerate or freeze for longer storage.