Mulino Marino’s Farina BIO di Enkir is a 100% wholemeal flour milled from Enkir (Triticum monococcum) – an ancient einkorn wheat often described as the “father of cereals”.
Enkir flour has a naturally golden colour and a distinctive, complex flavour. This wholemeal grain is high in beta-carotene with notes of nuts, olive oil and artichoke, while being low in gluten but high in protein, so the dough should be worked gently and kept on the wetter side.
This Enkir flour is recommended for:
Bread and sourdough – especially simple, country-style loaves that showcase its flavour
Pizza & focaccia – alone for rustic bases, or blended (20–50%) with wheat flour
Grissini (breadsticks) and crackers
Fresh and dried pasta
Shortcrusts, crostate and biscuits – for deep flavour and a warm, golden crumb
