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Einkorn Pasta
The pasta is made from Einkorn Wheat. It is ground and steam-cooked by a service provider.
Triticum monococcum from conventional agriculture.
Use : Einkorn pasta is most commonly used for hot dishes or as an alternative to wheat pasta, but also cold, as in salads.
Packing :
– 500 g (Plastic bag)
Einkorn Pasta
The pasta is made from Einkorn Wheat. It is ground and steam-cooked by a service provider.
Triticum monococcum from conventional agriculture.
Use : Einkorn pasta is most commonly used for hot dishes or as an alternative to wheat pasta, but also cold, as in salads.
Packing :
– 500 g (Plastic bag)
Organic Oat Flakes
Oats are one of the oldest cultivated cereals in the world. They have only recently been used for human consumption, but the enthusiasm for their nutritional values continues to grow. Today, they are considered a 'superfood'.
White Oat from conventional agriculture
Use : Oat flakes are typically used for breakfasts (like mueslis), in baking for special breads, in cereal bars, instant preparations, cereal cakes… When rehydrated, they can be used to make quick sweet or savory pie doughs. Their use is versatile, and they are particularly beneficial for people sensitive to gluten.
Packing :
– 5 Kg (Two-layer adapted paper bag)
– 20 Kg (Two-layer adapted paper bag)
– Big Bags (vacuum sealed for long preservation, eliminates insects, or traditional bulk)
Einkorn Flakes
These steam-precooked Einkorn flakes from Ventoux are highly nutritious, very digestible, and easy to use.
Triticum monococcum from conventional agriculture.
Use : Einkorn flakes are ideal for breakfasts due to their high nutritional quality and digestibility. They thicken soups and stews, make cereal bars, and adapt to instant preparations. Once rehydrated, they can be used in savory or sweet dishes (stuffings, vegetable patties, cakes, biscuits, omelets). Increasingly used by bakeries for special breads, they are also gaining popularity in raw food preparations.
Packing :
– 1 Kg (Two-layer adapted paper bag)
– 5 Kg (Two-layer adapted paper bag)
– 25 Kg (Two-layer adapted paper bag)
- Big Bags (vacuum-sealed or traditional bulk)
Einkorn Couscous
The couscous is made from Einkorn Wheat. It is ground, steam-cooked, and sifted by a service provider.
Triticum monococcum from conventional agriculture.
Use : Einkorn couscous is most commonly used for hot dishes as an alternative to wheat couscous (like couscous with lamb, meat accompaniments, vegetables), but also in cold dishes.
such as in tabbouleh or other salads.
Packing :
– 500 g (Plastic bag)
– 25 Kg (Two-layer adapted paper bag)
- Big Bags (vacuum-sealed or traditional bulk)
Einkorn Flour
Einkorn Flour from Ventoux is made by milling the soft grain of Einkorn Wheat. The semi-wholemeal flour, white/beige in color, is versatile, popular in bakeries, creperies, or for making pasta. Its fine and fluid nature gives a light and fluffy texture to dishes. It's suitable for all types of recipes and its nutritional qualities are beneficial for health.
Triticum monococcum from conventional agriculture.
Use : Einkorn flour has the same uses as wheat flour. Ideal for baking bread, and for making cakes, biscuits, crepes. It's also used for pie dough, savory cakes, or pizzas. Easy to work with, it gives a light, lump-free texture to dishes. It can be mixed with other flours, like wheat flour for recipes needing more rise.
Packing :
– 1 Kg (Two-layer adapted paper bag)
– 5 Kg (Two-layer adapted paper bag)
– 25 Kg (Two-layer adapted paper bag)
- Big Bags (vacuum-sealed or traditional bulk)
Ventoux Einkorn Wheat
Ventoux Einkorn Wheat is among the earliest plants cultivated by humans.Einkorn Wheat from Ventoux, an ancestor of modern cereals has not undergone selective breeding. It's grown around Mont Ventoux, especially on the Sault plateau in Provence. Rustic, in nature, it requires minimal human intervention and naturally resists pest attacks.
The Einkorn Wheat grain from Ventoux is soft and beigein color. It's covered with a husk that makes up 30% of the seed's weight, requiring dehulling post-harvest for consumption. Einkorn Wheat's notable feature is its low gluten content, making it highly digestible and suitable for an increasingly gluten-sensitive population.
Triticum monococcum from conventional agriculture.
Use : Einkorn Wheat grain is used directly after soaking and cooking, with a recommended portion of 80g per person. It can replace other cereals in main dishes or as a side. It's great for making "Risottos," soups, salads, and hearty meat or vegetable sides. Often processed into flour with the same uses as wheat flour, it's used for bread, pasta, cakes, and biscuits. The grain can also be crushed (into bulgur), made into semolina (like couscous), or flakes (for breakfast).
Packing :
– 1 Kg (Two-layer adapted paper bag)
– 5 Kg (Two-layer adapted paper bag)
– 25 Kg (Two-layer adapted paper bag)
- Big Bags (vacuum-sealed or traditional bulk)
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