Ingredients : Organic White Spelt Flour

Contain Cereals containing gluten

An ancient grain, Spelt is closely related to Emmer, and was first cultivated near Jericho on the modern
day West Bank between 10,200 and 8,800 BC. By Roman times Spelt’s popularity stretched across
Europe and the flour is much prized for its unique nutritional and baking qualities. Today Spelt grain is
still found growing in the remote mountainous regions of Europe.

Attributed with many dietary benefits, Spelt may be of interest to some people who have wheat allergies
but, like wheat, Spelt contains gluten. Our white spelt flour produces a wonderful, nutty flavoured white
bread and can be used as an all purpose flour for pastries, cakes and sauces. Ideal for use as a generalpurpose
bread flour. Works well in bread makers.

BY APPOINTMENT TO HRH PRINCE OF WALES FLOUR MILLERS

Shipton Mill specialises in supplying high quality organic flours to Artisan Bakers making
the highest quality artisan breads.

Mill produces flours of exceptional quality, without haste and with scrupulous care, using only the best ingredients. For
over 900 years a mill has stood here on the banks of the River Avon. Today it produces a wide variety of speciality flours,
using both traditional grain and traditional methods.

Shipton Mill stoneground flours are ground with traditional French Burr millstones, just as they would have been in
mediaeval times.

Stone-grinding flour is a simple, traditional process in which all the organic goodness of wholemeal flour is retained, unlike
steel "roller" milling of white flour where the essential bran and germ is engineered away. The increased heat generated from
roller milling can damage the natural proteins that are essential to producing the finest breads and dough, as well as being
nutritional.