Organic Wholemeal Enkir or Einkorn (Triticum Monococcum) Flour
Enkir Integrale (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, this wholemeal version is high in beta-carotene content and has a strong taste of nuts, olive oil and artichokes. This is a popular flour with those that know it, noted for its 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)|