The wheat for this flour is grown in a biodynamic way. 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 the harvest, a small part of the grain is kept aside as seed for the next growing season, so that the farmer remains independent year after year. The rest goes to the Spielberger Mill, where the millers grind
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