Fine einkorn bran, stone-ground
Bran is the outer layer of the grain, separated when flour is sifted. This bran comes from einkorn – the most ancient cultivated type of wheat, grown in Europe for over ten thousand years. It contains more than 35% fiber.
What makes this product special?
- High in fiber: 35.4 g per 100 g of product – nearly six times the threshold for the claim “high in fiber.” A varied, balanced diet and a healthy lifestyle are important for good health.
- High in protein: 17 g of protein per 100 g of product – significantly more than einkorn flour itself.
- Just one ingredient: 100% einkorn bran. No additives, no improvers.
- Stone-ground: The bran is obtained by sifting stone-ground flour, using a slow process that generates little heat.
How to use it: Add it to yogurt, oatmeal, smoothies, or bread and pastry dough. For baked goods, replace up to 10% of the flour – a higher proportion makes the dough heavy. Einkorn bran has a milder, slightly sweet flavor compared with wheat bran.
Important when introducing it: If you have not eaten bran regularly before, start with one tablespoon a day and increase gradually over two weeks. Fiber absorbs water, so drink enough fluids throughout the day. Sudden large amounts may cause bloating and discomfort.
Ingredients: 100% einkorn bran. Contains gluten. May contain traces of other gluten-containing cereals.
Net weight: 250 g | Origin: Bulgaria
| Nutritional values | per 100 g |
|---|---|
| Energy | 355 kcal / 1485 kJ |
| Fat | 2,2 g |
| of which saturates | 0,3 g |
| Carbohydrate | 55 g |
| of which sugars | 1 g |
| Fiber | 35,4 g |
| Protein | 17 g |
| Salt | 0 g |
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