Enkir (Triticum Monococcum) is the oldest cereal in the world thought to originate from the very beginning of agriculture 12.000 years ago. Known as Enkir in Italy, Spain and Portugal and Einkorn elsewhere, the colour of the organic stone-ground flour is quite yellow as a result of its high beta-carotene content and has a strong taste of nuts, olive oil and artichokes. This is a popular white flour with those that know it - Vanessa Kimbell suggests adding 10% to your basic bread recipe to increase the flavour
The flour is low in gluten but very high in protein so work the dough less to make bread, focaccia or pizza and use a wet dough for best results in a proving basket.
|Consistency||Typical of the French natural stone-ground flour with live germ|
|Odour||Typical of the French natural stone-ground flour with live germ, free from strange smells (mould, fermentation etc.)|
|Flavour||Typical, not rancid, healthy, pleasant with live germ|
|Gluten||9 - 13%|
|Protein||16 - 20%|
|Moisture Level||15.50% (max)|