Emmer Flour Type 630 – Full-Bodied Aroma with Natural Power

Emmer is an ancient grain that elevates your bread's taste and nutritional value to another level. With Type 630, you bake breads with a strong characteristic flavor, natural moisture, and significantly higher protein content than wheat.

✓ Particularly rich in protein and minerals – natural nutrient density without additives

✓ Type 630 – medium milling with a stable gluten structure and full flavor

✓ Distinctive characteristic flavor – nutty, mildly sweet, spicy

✓ Longer shelf life – natural ingredients have a preserving effect

✓ Ideal for mixed breads, specialty breads, and rustic varieties – pure emmer bread also possible

Tip: Emmer requires a little more water than wheat and a bit more time. Start with 65–70% hydration, use longer proofing times, and pay attention to dough development – emmer becomes elastic faster than you think. Chilling the dough balls before baking (2–4 hours) enhances flavor and freshness.

Allergens: gluten-containing cereals