Whole spelt flour
Whole spelt flour: a fiber-rich flour that gives products a dark hazelnut color. It contains vitamins of group A, B and E, and minerals such as calcium, iron, phosphorus and potassium.
Usage tips
Suitable for bread, pizza, focaccia, pasta, cakes, and cookies. Whole spelt flour can be used pure or mixed with one of the flours from Linea Tradizione, depending on the use. It is ideal for sweet and savory recipes.
Recommended Recipe
Whole spelt flour cookies
Ingredients:
- 150g of whole spelt flour
- 50g of wholemeal flour
- 10g of baking powder for sweets
- 100g of honey
- 90g of extra virgin olive oil
- 1 egg
Whisk the egg, honey, and oil. Add the flours and baking powder. Once you have a smooth mixture, use a pastry bag with a large nozzle to create the cookies. Bake at 180°C until golden brown.
Whole spelt flour
May contain: wheat, rye, barley, oats, spelt, khorasan wheat, soy, sesame seeds, egg, milk (including lactose)
| Nutritional declaration - average values per 100g of product: |
|---|
| ENERGY 1420kJ, 335kcal |
| FATS 1.2g of which saturated fatty acids 0.3g |
| CARBOHYDRATES 63.0g of which SUGARS 2.0g |
| FIBERS 10.3g |
| PROTEINS 11.2g |
| SALT <0.25g |
Usage tips
Suitable for bread, pizza, focaccia, pasta, cakes, and biscuits. Whole spelt flour can be used pure or mixed with one of the flours from the Tradition Line, depending on the use. It is ideal for sweet and savory recipes.
Recommended recipe
Whole spelt flour cookies
Ingredients:
- 150g of whole spelt flour
- 50g of whole wheat flour
- 10g of baking powder for sweets
- 100g of honey
- 90g of extra-virgin olive oil
- 1 egg
Whisk the egg, honey, and oil. Add the flours and baking powder. Once you have obtained a homogeneous mixture, use a pastry bag with a large nozzle to create the cookies. Bake at 180°C until golden brown.
Packaging
1 kg | paper bag.
Lot and expiration date
They are indicated on the package. Store in a dry and well-ventilated place, avoiding direct contact with walls and floors.
Once the package is opened, it must be kept tightly closed in a dedicated space, away from other products that could cause deterioration, contamination, or alter its characteristics. Do not store flour in the refrigerator or in nylon bags and do not freeze it.
We recommend not using airtight jars for storing flour.
Headquarters and establishment
Molino Moras S.r.l. – Via Palma, 40 Trivignano Udinese (UD)
6 months from the packaging date.
The shelf-life indicates the storage duration of a food product.
Flours have a minimum storage term generally indicated with the month and year, because their food safety does not decrease even after this time.
The blends of the Fiber and Wellness, Durum Wheat, Taste and Fantasy, Intolerance and Corn lines have a compositional profile different from that of soft wheat flours, which is why they have a shorter shelf life than basic flours.
