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View comparePolselli PuroGrano Spelt (Farro) Flour – 5kg (11 lb)
Polselli PuroGrano Spelt (Farro) Flour – 5kg (11 lb)
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$46.40
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$46.40
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$46.40
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Product Description
Polselli PuroGrano Spelt (Farro) Flour for Bread & Pizza (Stone-Ground) – 5kg (11 lb)
Milled in Italy for dependable handling, this spelt flour is built for everyday cooking, baking, and professional kitchens.
Best Uses
- Rustic breads and rolls (spelt-forward recipes)
- Pizza dough blends that include spelt
- Focaccia and flatbreads
- Cookies and pastries (recipe-dependent)
- Sourdough-style baking when your formula calls for spelt
- Home and bakery workflows that want spelt flavor
Dough Performance
- Flour character: Spelt adds a nutty, wheat-forward flavor; follow your spelt formulas for hydration and timing.
Why Choose Polselli PuroGrano
- Italian milling quality for consistent dough results batch after batch
- Trusted by home bakers and professional pizza makers for reliable handling
- PuroGrano line crafted for distinctive wheat character and artisan baking styles
- Stone-ground milling for a more rustic flour profile
Product Details
- Flour type: Spelt (farro)
- Size/weight: 5kg (11 lb)
FAQs
1. What is farro flour (spelt flour)?
Farro flour is made from an ancient grain related to wheat, known for its nutty flavor and higher fiber content. It has been used in traditional Italian baking for centuries.
2. What does farro flour taste like?
Farro flour has a mild, slightly nutty flavor that adds depth to bread, pizza dough, pasta, and baked goods without overpowering other ingredients.
3. Is farro flour easier to digest than regular wheat flour?
Many people find farro flour easier to digest because it is an ancient grain with a different gluten structure and often contains more fiber and nutrients.
4. Can I substitute farro flour for regular flour?
Yes. In most recipes, you can replace 25–50% of regular flour with farro flour to add flavor and nutrition while maintaining structure.
For some recipes, you can also use it 100%, especially in rustic bread or pasta.
5. Is this flour good for sourdough bread?
Yes. Farro flour works very well in sourdough breads, adding flavor complexity and a softer crumb.
6. What recipes work best with farro flour?
Farro flour is commonly used for:
- Artisan bread
- Pizza dough
- Fresh pasta
- Pancakes
- Cookies
- Rustic cakes
7. What does “stone-ground” mean?
Stone-ground flour is milled slowly using traditional stone mills, which helps retain more of the grain’s natural nutrients and flavor.
8. Is farro flour whole grain?
Many farro flours are whole or semi-whole grain, meaning they keep more of the bran and germ compared with refined white flour.
9. Is farro flour gluten-free?
No. Farro contains gluten, although some people find it gentler than modern wheat.
10. Why do bakers prefer Italian farro flour?
Italian farro flour is valued for:
- Ancient grain varieties
- Traditional milling methods
- Consistent baking performance
11. Does this flour contain additives or chemical treatments?
No. This flour is made from natural wheat and milled without chemical additives or bleaching agents.
12. Is this flour unbromated?
Yes. This is unbromated flour, making it a great choice for rustic breads, pizza dough blends, focaccia, flatbreads, sourdough-style baking, and artisan bakery workflows.
13. Is this flour unbleached?
Yes. This is unbleached flour, offering a traditional flour option with a more natural grain character for home bakers, pizzerias, bakeries, restaurants, and foodservice kitchens.