Organic small spelled flour from Ventoux

A typical cereal of our region, einkorn has been cultivated on our lands of Provence for more than 9000 years. It is an ancestor of wheat and any other cereal.

Ventoux einkorn flour is the transformation of grain in a mill. It is a semi-wholemeal flour (T110).

You can use it for all types of recipes: Making bread, pancakes, biscuits, cakes and many other recipes…

Local and authentic, it is distinguished by its low gluten content, but it is rich in magnesium, phosphorus, calcium and vitamins.