POLSELLI Spelt (Farro) Flour, 5 kg Bag — 100% Stone-Ground Whole Grain, Unbleached

POLSELLI PuroGrano Spelt Farro Flour is a 100% stone‑ground whole‑grain farro (Triticum dicoccum) sold in a 5 kg bag for baking, pasta, and artisan cooking.

Harvested and milled in Italy by Polselli, this PuroGrano spelt farro flour preserves the grain’s bran and germ through slow stone milling, delivering a naturally nutty, slightly sweet profile and intact nutrients. It’s designed for cooks and bakers who want an authentic ancient‑grain ingredient that performs well in both rustic and refined recipes while offering higher fiber and mineral content than many modern refined flours. The flour is unbleached, unbromated and contains no additives.

How does this farro flour behave in breads and long fermentation doughs?

Thanks to moderate gluten strength and excellent hydration tolerance, POLSELLI PuroGrano works well for naturally leavened breads and extended fermentation. It produces a hearty crumb with good oven spring when blended or used alone in artisan loaves, yielding a complex flavor that develops over time.

• Supports long autolyse and slow sourdough fermentation
• Delivers a moist crumb and rustic texture
• Can be blended with other flours to boost structure
• Suitable for focaccia and hearth breads

Can I use POLSELLI PuroGrano for pasta, pastries, or everyday baking?

Yes — this farro flour is versatile for both pasta and a range of baked goods. Its balanced protein content makes it adaptable in pasta doughs, muffins, tarts, and savory pastries, adding a distinctive flavor and nutritional uplift without overpowering recipes.

• Makes tender, flavorful fresh pasta and egg noodles
• Adds depth to muffins, scones, and rustic tarts
• Works as a partial substitution in cakes for a nuttier note
• Recommended hydration adjustments: +5–10% for some recipes

What nutritional and processing benefits does stone milling provide?

Stone milling preserves the whole grain—bran, germ and endosperm—so vitamins, minerals and oils remain largely intact. The slower, lower‑heat process reduces damage to delicate enzymes and preserves the natural aroma and taste of farro, offering a fuller nutritional profile than industrially milled white flours.

• Retains fiber, iron, magnesium and intact oils
• Minimizes heat exposure to protect nutrients and flavor
• Produces a coarser, flavorful texture preferred in artisan baking
• Unbleached and free from chemical additives

How should I store and measure the 5 kg bag for best results?

Keep the 5 kg bag sealed and stored in a cool, dry place away from direct sunlight to maintain freshness. For longer storage, transferring flour to an airtight container in the refrigerator or freezer helps preserve flavor and prevent pests.

• Use airtight containers to guard against moisture and odors
• Refrigerate or freeze for storage beyond one month
• Use a scale for baking accuracy — 1 cup of whole farro flour ≈ 140–150 g
• Stir or sift briefly if a slightly finer texture is needed

Who is this flour for? POLSELLI PuroGrano Spelt Farro Flour is aimed at artisan bakers, home cooks exploring ancient grains, chefs crafting fresh pasta, and anyone seeking a whole‑grain alternative with heritage character. It’s ideal for people who value traceable Italian milling, want a more digestible grain option than modern wheat, or simply prefer the richer flavor and texture stone‑ground flour provides. Whether you’re baking daily loaves, shaping pasta by hand, or adding whole‑grain depth to pastries, this 5 kg bag supplies a reliable, high‑quality foundation for culinary creativity.

Ingredients

White Spelt Flour