Flour ground in a traditional stone mill. The slow grinding process preserves the qualities of the grains, resulting in flour of superior quality compared to flour produced by industrial mills at high speeds, where the seeds are heated to temperatures of 80 degrees. The cultivation of this grain was discovered in the 8th millennium BC.

• Composition: Contains vitamins: A, B, E, K, D, PP, B complex: B1, B3, B5. Includes a significant amount of minerals: selenium, manganese, calcium, magnesium, sodium, chlorine, sulfur, silicon, cobalt, copper.
• Effects: Whole wheat flour has a glycemic index 19% lower than white flour. It is a significant source of dietary fiber. Wheat contains mainly insoluble fibers, essential for proper intestinal transit. In general, a fiber-rich diet can help prevent cardiovascular diseases. Wheat flour contributes significantly to the daily intake of antioxidants, compounds that protect our cells from the harmful effects of free radicals.
• Usage: Used in baking and various dishes to change their texture and flavor.