Join us on Facebook !
A very technical range of flour intended to be consumed on the day of the competition.
Unique blend of ancient organic wheat with digestive properties and better nutritional quality. They are used like traditional wheat and will go perfectly with the composition of tapestries, homemade breads or Breton pancakes.
Ancient wheat flour of the T80 bise type, ground on an Astrié mill, that is to say a mill with a stone wheel which does not crush the grain, but unrolls it. The peculiarity of this mill is that it preserves the grain and does not heat the flour which allows it to keep all its nutritional values.
This flour contains many amino acids (which are part of proteins): isoleucine, leucine, lysine, methionine, cystine, phenylalanine, tyrosine, threonine, tryptophan and valine. It also contains magnesium (necessary for muscle contraction and the transmission of nerve impulses), potassium (necessary for muscle contraction), iron (necessary for the formation of red blood cells), phosphorus, manganese as well vitamins (A, B1, B2, B5, PP). Its particularity is to have alkaline properties, unlike other rather acidifying cereals.
Teff is part of the large family of millets, which includes small-seeded grasses.
Teff is rich in carbohydrates (around 80%), calcium, potassium, iron, proteins, fibers, and amino acids including lysine (quite rare in cereals).
And because it is also rich in fiber, fonio is very digestible. It is often recommended for people with fragile intestines. This flour will naturally find its place in the making of cookies, pastries and dessert creams.