Biscuit without milk, with spelt and apple pulp
Our latest creation, lighter than usual. Designed for those who do not want to give up the goodness of a biscuit!
Spelt is an ancient cereal and evidence of its use dates back to the time of the ancient Romans. The wholemeal spelt flour was at the time the ingredient of different types of bread which were used to be taken during wars and movements within the Empire. Nowadays this cereal is almost the same as in the past: the grain is the same and the properties are exceptional.
We grind the spelt inside our mill (Mulino della Riviera) and we get a raw and wholemeal flour, used 100% inside this biscuit. However, you should know that there are different varieties of spelt. Ours is composed of a mixture of Dicoccum (the oldest spelt) together with Spelta (a more recent species suitable for processing). We therefore try to mix tradition and innovation in order to obtain a workable but at the same time very digestible biscuit.
The specialty of this product consists also in the presence of apple pulp, produced in Cuneo province. Apple binds in an excellent way with the whole spelt!
Ideal for breakfast:
- with milk
- with tea
Made in Piedmont.
Ingredients: 56% stone-ground wholemeal spelt flour, 16% raw cane sugar, sunflower oil, cocoa butter, 5% apple pulp, fresh EGGS, raising agents: ammonium hydrogen carbonate, whole sea salt.
Nutrition declaration: average values per 100g. Energy 2018kJ/481kcal; fat 20g, of which saturated fatty acids 7,4g; carbohydrate 64g, of which sugar 23g, fibre 6,7g, protein 7,9g, salt 0,4g
Store in a cool and dry place, away from light sources. It may contain traces of NUTS and SOYBEAN.