Wholegrain eincorn flour Evamel

Manufacturer: Evamel – mill in the village of Orehovitsa

• ground in a stone mill;
• from grain from our own fields;
• without artificial additives;
• without bleaches;
• without improvers;

Einkorn wheat is a type of wheat, but quite different from other wheat. Ancient wheat – the oldest remains of Einkorn wheat are about 18 thousand years old and is considered the original source of wheat, which is grown today. It grows in its original form, all other types of wheat have human intervention. The yield is not affected by treatment with chemicals. In addition, it is important to specify that unlike all other types of wheat, which are acidic, spelt is an alkaline food. The grain of einkorn wheat contains a minimal amount of gluten, which, however, is not enough to cause allergic reactions. This makes it a suitable food for people suffering from gluten intolerance (celiac disease). The grain consists of a shell and an inner part. It is significantly smaller than that of ordinary bread wheat. The uppermost shell is removed by peeling. The content of a large amount of minerals, iron, copper, zinc, selenium, magnesium, B vitamins and a high content of ballast substances (plant fiber) makes it extremely useful for consumption.

And since we grind the flour on a stone mill using the oldest possible technology, we preserve the important beneficial macroelements of the lime, because the process does not involve heating and thus preserves all the substances involved in the composition of the wheat.

A completely healthy product, without added coloring agents, correctors or flour treatment agents.