The wheat for this self-raising flour has been grown biodynamically. For many years now, the farming family has opted for seed-resistant grain varieties. This crop naturally has a good resistance to diseases and pests and can produce fertile seed on its own. So, after harvesting, a small portion of the grain is set aside as seed for the next growing season, keeping the farmer independent year after year. The rest goes to the Spielberger Mill, where the millers grind. Tasty, wholesome and vital flour from close to nature.
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