Spelt flour with sweet, nutty character. Milled by Molino Bongermino in Italy — ideal for flavourful loaves with a softer, more extensible dough feel. Ideal for pasta and bread,sourdough.
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Milled by Molino Bongermino in Puglia. A modern Italian mill founded in 2012, focused on high-quality cereals with tight traceability from field to bag.
Why you’ll like it: For characterful loaves and lighter wholegrain baking with sweet, nutty flavour.
Spelt flour. A straightforward choice when you want for characterful loaves and lighter wholegrain baking.
Best for: Pasta, Bread, and Sourdough.
Finish: Strong,Wholemeal.
Farming method: Organic.
At-a-glance: 15.0% protein.
How to get the best from it: Spelt can ferment quickly—mix gently and avoid over-proofing.
