Durum was discovered in Central Europe. It has a high gluten content making it a good flour to use in making pasta and heavy bread. Durum is a low fat, high carbohydrate grain that can help increase energy levels. Durum also has a very high content of Vitamin E and Vitamin B.
The wheat is stoneground, slow and steady. This ensures the flour is not heated, therefore keeping the nutritional value intact. The flour is then ran through a sifter to emulsify the oils back into the grain which aids in longer shelf life.
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Farming Organically Since 1892
