Polselli
Polselli PuroGrano Spelt (Farro) Flour – 5kg (11 lb)
Polselli PuroGrano Spelt (Farro) Flour – 5kg (11 lb)
Polselli PuroGrano Spelt (farro) is a stone-ground flour from an ancient grain related to wheat. It brings a mild, nutty flavor to rustic breads, pizza dough blends, focaccia and more.
- Milled in Italy
- Stone-ground
- Ancient grain
- No additives
Wholesale Prices
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- Free shipping $99+
- Italian importer since 1979
- Wholesale pricing
About this flour
Stone-ground spelt flour for rustic bread and pizza
PuroGrano is Polselli's line crafted for distinctive grain character and artisan baking styles. PuroGrano Spelt is a white spelt flour made from farro (spelt), an ancient grain related to wheat that has been used in traditional Italian baking for centuries. It is stone-ground in Italy for a more rustic flour profile, unbleached, unbromated and milled without chemical additives.
What does spelt bring to your dough?
Spelt has a mild, slightly nutty flavor that adds depth to bread, pizza dough, pasta and baked goods without overpowering other ingredients. In sourdough, it adds flavor complexity and a softer crumb.
How to use PuroGrano Spelt
In most recipes, replace 25 to 50% of your regular flour with spelt to add flavor while keeping structure. For rustic breads and pasta, you can also use it at 100%. Follow your spelt formulas for hydration and timing. Use it for rustic breads and rolls, pizza dough blends, focaccia and flatbreads, sourdough, fresh pasta, and cookies, pastries and rustic cakes, depending on your recipe.
Ingredients
White spelt flour. Contains gluten. May contain traces of soy, mustard and lupin. Grain origin: EU.
Nutrition facts (per 100 g)
Energy 1489 kJ / 351 kcal · Total fat 1.3 g, of which saturated 0.2 g · Carbohydrate 70.5 g, of which sugars 0.8 g · Fiber 3.7 g · Protein 11 g · Salt <0.01 g.
Keep in a cool, dry place and use by the date printed on the bag.
From the field to the mill
Every year, Polselli selects high-quality wheat, chosen for its nutritional values such as protein, through long-standing relationships with farmers and up-to-date technology across the supply chain. At the mill, modern equipment works hand in hand with experienced millers, agronomists and lab technicians, who decide which techniques to use for each type of flour. A family company for generations, Polselli pairs tradition with ongoing research to develop new solutions for artisans.
Learn more about Polselli at polselli.it.
Wholesale Italian flour from a U.S. importer
Wholesale Italian Food has imported Italian food since 1979. Each 5 kg (11 lb) bag is sold at volume pricing, for home bakers and bakery programs alike. Free shipping on orders over $99.
Ideal for
Rustic spelt breads
Spelt-forward loaves and rolls.
Pizza dough blends
Add nutty flavor to your pizza dough.
Focaccia & flatbreads
Rustic bakes with ancient grain character.
Fresh pasta
A flavorful twist on homemade pasta.
Good to know
What is farro (spelt) flour?
Farro flour is made from spelt, an ancient grain related to wheat, known for its nutty flavor. It has been used in traditional Italian baking for centuries.
What does it taste like?
It has a mild, slightly nutty flavor that adds depth to bread, pizza dough, pasta and baked goods without overpowering other ingredients.
What are the ingredients and allergens?
White spelt flour. Contains gluten. May contain traces of soy, mustard and lupin.
Is it whole grain?
No. It is a white spelt flour, so it is lighter and easier to work into doughs than whole spelt, while keeping spelt's nutty flavor.
Can I substitute it for regular flour?
Yes. In most recipes, replace 25 to 50% of your regular flour with spelt to add flavor while keeping structure. For some recipes, like rustic bread or pasta, you can use it at 100%.
Is it good for sourdough bread?
Yes. Spelt works very well in sourdough, adding flavor complexity and a softer crumb.
Can I use it for pizza?
Yes, especially in pizza dough blends. Mix it with a pizza flour like Polselli Classica or PuroGrano Type 1 for a nutty, rustic crust.
What recipes work best with it?
Artisan bread, pizza dough, focaccia and flatbreads, fresh pasta, pancakes, cookies and rustic cakes.
What does stone-ground mean?
Stone-ground flour is milled slowly with traditional stone mills, which helps retain more of the grain's natural flavor and aroma.
Is it gluten free?
No. Spelt contains gluten, so it is not suitable for gluten-free diets.
Where does the grain come from?
The spelt is sourced in the EU and the flour is milled in Italy by Polselli, a historic milling company that has produced flour since 1932.
How should I store it?
Keep it in a cool, dry place and use it by the date printed on the bag.
Complete your recipe
Baked with Polselli by Paolo Parravano
See what Polselli's pizzaiolo and baker makes with our flours.
