VARIETY: Durum (Triticum Durum) + Lancer wheat
TASTE: Sweet, nutty, nutrient-rich... that beautiful depth of flavour that comes with consuming the whole grain
FARMED BY: Greg Morris & Family, Tuppence Farm, Gooli NSW
PROCESS: Stoneground flour with a large percentage of wholewheat, long fermentation, slow air-dried
STORY: With origins in Ancient Egypt, in 9700 BC Emmer was one of the first cereals to be domesticated in Levant (modern day parts of the Middle East). It is an ancient member of the Farro family and like other ancient grains is high in fibre, protein, vitamins and minerals.
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