Einkorn flour type 1 ORGANIC

Einkorn spelled is the oldest cereal in the world (it was cultivated up to 10,000 years ago in the East) and one of the few grains that has not undergone any process of genetic modification.

Its nutritional profile attracts the attention of researchers and dieticians, who consider it more digestible and less toxic; its nutritional values, in fact, in addition to the high protein content, higher than that of all other cereals, show a high content of carotenoids, in particular of beta-carotene (which is why the doughs obtained with its flour will have a tending color with orange), with strong antioxidant powers that oppose the excessive formation of free radicals, the main causes of aging and all forms of cellular degeneration.

Einkorn spelled flour has excellent characteristics for cakes, bread, pizzas and other baked goods.

Since gluten is less tenacious than that of soft wheat, the dough obtained with einkorn spelled flour is less elastic, more crumbly and therefore more suitable for making shortbread and dough for biscuits, pastries and pies, but also crêpes, wraps, crackers and breadsticks; using it in this way, the result will be excellent and will have no comparison with other flours, using it you will realize that you get those aromas that a white flour cannot give.

The lower elasticity and greater friability allow you to obtain a good dough with less fat, using lesser quantities of oil and butter than wheat flour-based preparations. In addition, its slightly sweet taste allows less sugar use than that used in classic wheat-based recipes.

Ingredients

Organic spelled flour (TRITICUM MONOCOCCUM) stone ground

May contain traces of soy.

Contains gluten.

Spelled history

Spelled is mainly divided into 3 varieties, MONOCOCCUM, DICOCCUM and SPELTA. Monococcum and spelled are very similar to soft wheat and are indicated in all those preparations where soft wheat is normally used (bread, pizza, sweets), while dicoccum, being more similar to durum wheat, is more suitable for preparation some pasta. This does not mean that, however, both einkorn and dicocco spelled can also be used for other types of use (eg dicocco for bread or desserts). Spelled differs from common wheat for its multiple benefits, as well as for the presence of beta-glucans, which play a valuable intestinal protection function and facilitate digestion. Among the cereals, it is the one that has the least gluten (but it is not suitable for celiacs): a common wheat has a percentage of gluten ranging from 15 to 20%, our einkorn spelled has 2% gluten, while spelled dicocco 5%. In addition, spelled is highly digestible, rich in vitamins and minerals, extraordinary for sportsmen and children because it is a natural supplement. The high protein and fiber content contained in spelled increases the feeling of satiety immediately after its consumption, which is why it is very suitable for those with weight problems; despite its excellent nutritional properties, it is the cereal with the lowest caloric ratio of all: every 100 grams there are about 350 calories. Furthermore, it avoids excessive increases in GLUCOSE and is therefore indicated in the prevention of DIABETES; it reduces the absorption of fats and the cholesterol level, making it particularly important in the diet of those suffering from hypercholesterolemia or cardiovascular problems.

Main properties of spelled:

• rich in fibers that do not irritate the gastrointestinal mucosa

• anti-anemic

• rich in vitamin C, D.

• rich in METHIONINE (essential amino acid) if associated with legumes (3/4 spelled, 1/4 legumes), which have little of it, a fantastic protein synthesis is created which allows to limit the use of meat, for the cardiovascular and oncological prevention (eating a dish based on spelled and legumes, we have the same protein intake as a steak)

• reduces LDL cholesterol and raises HDL cholesterol

• the glycemic index of spelled is lower than that of rice and bread. It therefore has, compared to these foods, a lower ability to increase blood sugar and that is why it is suitable for those suffering from diabetes.

Size

500 g

Storage and shelf life specifications

Store in a cool, dry place. Once opened, it is recommended to consume the flour in a few months.

Nutrition facts

Serving size 100 g

Notes

Once harvested, the spelled is stored in special silos at a controlled temperature and prepared for the grinding process. The beans are selected by an optical sorter, which with a system of infrared optical readers and compressed air pulsers, rejects all those damaged and all the elements that the normal sorting has not been able to expel (residues of micro-aggregates, shells, powders , glass); thanks to the optical selection, the grains are ground 100% intact, guaranteeing a final product of the highest quality and, above all, increasing the level of food safety of the flour. After being ground, the flour is packaged in ATM (protective atmosphere): this type of packaging allows you to increase the shelf life of food products and helps to keep their sensory properties unaltered thanks to the inhibiting and bacteriostatic action of the gases used. The nutritional, physical (size, volume, etc.) and taste aspects of the food therefore remain unchanged with respect to pre-packaging.