Graham flour made from grains from ecologically certified farms. The variety of spelled from which the flour is produced is Schwabenkorn. It does not contain flavor enhancers, bleaches, and no artificial additives. 1850 spelled flour, perfect for baking graham rolls.
In the past, spelled flour was one of the most commonly used. It was produced from spelled grains, i.e. cereals with low requirements, resistant to weather changes and poor soil.
Recently, there has been a renewed interest in spelled, especially in the possibility of its cultivation on organic farms. Spelled flour is nowadays eagerly chosen by conscious consumers who are looking for better nutritional values that will complement a healthy lifestyle.
Due to a number of beneficial properties, spelled flour is recommended:
-in case of malnutrition
-with reduced appetite
-in disorders of calcium metabolism
-when the body is weak
Graham flour is a whole grain flour, type 1850. It is produced by complex grinding. At each grinding stage, endosperm particles are separated, which will be used for the production of flour, and the casing, which will be used to make bran. This is how graham flour is made - by the fine grinding of a part of the grain and the addition of coarsely ground bran.