Cooking flour - Import export

Spelt has a higher content of protein, fiber and B vitamins and is more easily absorbed by the body. It can be ground into flour or cooked as a substitute for rice or potatoes or added to soups and salads

Einkorn has a slightly sweeter taste than spelt and is higher in protein, fibre and B vitamins and is more easily absorbed by the body. It can be ground into flour or cooked as a substitute for rice or potatoes or added to soups and salads.

Spelt has a higher content of protein, fiber and B vitamins and is more easily absorbed by the body. It can be ground into flour or cooked as a substitute for rice or potatoes or added to soups and salads.