Berkelo Sourdough Spelt Shells
STORY: With origins in the Middle East/ Mesopotamia region around 9000 years ago, Spelt is an ancient member of the Farro family. Spelt contains more fibre than the average grain and today is most known and loved by the modern grain eater for its digestibility, which has been supported by scientific research.
VARIETY: Spelt (triticum Spelta)
TASTE: nutty, hearty, nutrient rich
BEST PAIRED WITH: very versatile, from full-bodied sauces like a ragu to burnt butter emulsions
FARMED BY: Ben Smith
ORIGIN: Thornton Farm, Trangie, NSW
PROCESS: Stoneground flour with a large percentage of wholewheat, long fermentation, slow air-dried
The plastic-free packaging is certified home compostable & commercially compostable so that it can be returned to nature after use.
Nutrition Information
| Servings Per Package: 5 |
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| Serving Size: 80g |
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Avg QTY per serving |
Avg QTY per 100g |
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ENERGY
PROTEIN
FAT TOTAL
- SATURATED
CARBOHYDRATE
- SUGARS
SODIUM
FIBRE
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1184 kJ
13.9 g
1.9 g
0.5 g
49.8 g
2.4 g
2.2 mg
3.4g
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1480 kJ
17.4 g
2.4 g
0.6 g
62.3 g
3.0 g
2.8 mg
4.2 g
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