Along with einkorn wheat, emmer was one of the first crops domesticated in the Near East, and considered the mother of Spelt
Emmer flour has a beautiful flavour and makes a great addition to bread. While it can be used at 100%, the higher bran content can make it a bit difficult to handle, and requires slightly longer resting time to allow hydration and to allow the glutens to get more structure.
For an easier loaf, we recommend blending it with a high protein Bakers flour so that you still get that beautiful emmer flavour, you get the extra stretch that comes from a high protein modern wheat.
Unfortunately, we are no longer able to source the certified organic emmer flour, so instead we found the next best thing; ASP certified sustainable. For more information about the sustainable certification, check out the ASP website to see if it is right for you.
This emmer flour was stoneground by Wholegrain Milling in Gunnedah NSW
Certification: ASP
Product repacked by Sovereign Foods in compostable bags.
Our Bags are made from brown recycled paper and have a 100% natural corn-based compostable biofilm. All you need to do is pop off the label before you put it in your compost (We are looking for a cost-effective compostable solution to our labels). These bags are a good short term but are not completely airtight. When you get your goodies home, be sure to pop your products into a jar and store them in a cool, dry place out of sunlight. You can reuse these bags around the house as a short-term solution to keep things dry and reduce air contact.
Product contains Gluten and packed in a facility that stores and packs products that contain Nuts and Soy
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