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Organic einkorn flour

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.

Specifications

Color
Taste and odour
Origin
White
Traditional
BULGARIA, BG-BIO-07
Texture
Finely ground
Physical parameters
Foreign bodies
Humidity
No
14.50% max.
Physical parameters based on moisture
Proteins
Wet gluten content
Ash content
13.00% max.
24.00% max.
1.50% max.
Falling number
220 min.
Microbiological analysis
Total CFUs
Salmonella
E.coli
500,000 cfu/g.
Absent in 25 grams.
Negative in 1 gr.
Yeast and mold
Coliforms
100 cfu/gr.
100 cfu/gr.
Types of packaging
Paper packaging
0.500 kg. and 1.00 kg
Pallet, stretched
Wooden pallet 1000 kg, stretched
Storage conditions
Temperature
18 - 20 °C
Humidity
Low (50 - 60% RH)
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