La Grana Harina Espelta Blanca Eco 5000g

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Description

The Grana White Spelt Flour Eco 5000g is an ideal option for those looking for a healthy and versatile alternative in the preparation of:

  • Bread
  • Baking
  • Doughs

This organic flour is characterized by its:

  • Easy digestibility
  • High fiber and protein content

It is especially recommended for those who want to take care of their digestive well-being and follow a balanced diet.

The nutritional richness of spelt, an ancient cereal, contributes to its low glycemic index, providing sustained energy and helping in the regulation of blood sugar. Its nutritional profile includes:

  • B vitamins and E
  • Essential minerals such as magnesium, iron, and zinc

These nutrients are beneficial for the immune system and cardiovascular health. Additionally, regular consumption of this flour improves intestinal transit and offers a satiating effect, making it suitable for more digestible recipes with higher nutritional value.

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Safety and product information
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Manufacturer details
Authorised representative

Safety visual aids

At this time we do not have safety images for this product, but we are working on it. We encourage you to check back later for updates. In the meantime, we recommend that you read the safety information that comes with the product before using it. If you have any questions about safety, please do not hesitate to contact us. Also, if you wish, you can also return the product by following our terms and conditions.

Manufacturer details

At the moment we do not have the manufacturer's details, but we are working to add them as soon as possible. We invite you to check back later for updates. If you have any questions, please do not hesitate to contact us, we will be happy to help you.

Authorised EU Representative

At the moment we do not have the authorised representative information, but we are working to add it as soon as possible. We invite you to check back later for updates. If you have any questions, please do not hesitate to contact us .

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