Kialla Stone Ground Plain Flour 100% Whole Grain 5kg

Description

FEATURES

Packed in Australia and Certified GMO free At Kialla, we only do organics so we’re 100% committed to using organic production and processing methods.

We support and encourage organic farmers and environmental sustainability and provide our clients with the widest range of high quality organic cereal grains, while also ensuring consistent and reliable supplies, helps us strive to continually improve. Our commitment to organics, to quality and integrity in the food chain, and to reliability and consistency in our products.

Kialla Pure Foods declares egg, soy, buckwheat, gluten and milk as allergens on site. This does not mean that each allergen is present in every product. We segregate allergenic product at all times and some allergens may only apply to specific production lines. As best practice of allergen management, Kialla Pure Foods conducts

VITAL assessments to ensure the correct “may be present” statements apply.

BENEFITS

Whole wheat is a very good source of manganese and dietary fiber. It is also a good source of copper, magnesium, and pantothenic acid. a very good source of dietary fiber and manganese, and as a good source of magnesium.

Early varieties of wild wheat grasses (Einkorn) were harvested around the Tigris & Euphrates river from the late paleolithic about 16,000 BCE. Thought to have originated in southeastern Turkey, wheat has been consumed as a food for more than 12,000 years. It’s likely that prehistoric humans consumed their grains in porridges before flour, bread and soup appeared in the human diet around 10,000 BCE. The earliest domesticated wheats, einkorn and emmer, appear in the Middle East around 8800 BCE. From here it travelled to Egypt, Greece, Cyprus and India. Then into Spain and Germany. It’s thought to have reached England and Scandinavia by about 3000 BCE and China by around 2000 BCE. The earliest wheats such as Emmer, Einkorn and Spelt are ‘hulled’. Our modern wheat has descended, via selective breeding, from ancient wheats such as emmer