Dinkel flour
It is a product of organic agriculture. Dinkel flour is a cereal of the same family as wheat, but it is a different kind. It is one of the oldest grains mentioned in the Bible and dates back to about 10,000 years. It was first cultivated in Persia and was a staple food for humans and animals, and soon flooded Europe and the rest of the world.
Today it is widely used in Germany under the name Dinkel and in Italy under the name Farro and is used in many recipes.
-Unlike common wheat that peels easily, Dinkel grains need special processing to peel. Their impenetrable outer skin allows the development of a thinner, delicate, water-soluble core in which vitamins and trace elements are developed and retained, making this wheat efficient in cultivation but also very nutritious for health.
-Dinkel flour has a high solubility in water and so nutrients are easily absorbed by the human body. This property gives the pastries made from this flour the feeling of a full, compact structure.
It contains significant amounts of iron, magnesium, zinc as well as beneficial fatty acids.
