STORY: With origins in Ancient Egypt, in 9700 BC Emmer was one of the first cereals to be domesticated in Levant (modern day parts of the Middle East). It is an ancient member of the Farro family and like other ancient grains is high in fibre, protein, vitamins and minerals.
VARIETY: Durum (Triticum Durum) + Lancer wheat
TASTE: Sweet, nutty, nutrient-rich... that beautiful depth of flavour that comes with consuming the whole grain
BEST PAIRED WITH: tomato & basil sauce, puttanesca
FARMED BY: Greg Morris & Family
ORIGIN: Tuppence Farm, Gooli NSW
PROCESS: Stoneground flour with a large percentage of wholewheat, long fermentation, slow air-dried
4kg bulk box
Certified sustainable stoneground durum wheat flour, certified sustainable whole-wheat flour, sourdough starter.
|Serving size: 80 g|
|Energy||1184 kJ||1480 kJ|
|Protein||12.8 g||16.0 g|
|Fat, total||1.7 g||2.1 g|
|- saturated||0.5 g||0.6 g|
|Carbohydrate||49.8 g||62.2 g|
|- sugars||2.6 g||3.2 g|