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Perfect for pasta! Just sift through a kitchen sieve and use to make your chosen pasta shapes. But not just for pasta! Krivet Flour is also great for pizza bases, pancakes, pastries, sauces, baking... |
Dr Edward Dickin’s cross of Khorasan and Rivet (hence Krivet) wheat makes superb pasta flour.
Both closely related to the Durum wheat most often used for pasta, traditional Rivet was once simply known as English Wheat, while Khorasan, named for the region of central Asia and once called Oriental Wheat, is hard to grow in Britain.
Grown by Jeremy Dickin at Oak Farm, Lincolnshire and stone milled by Gilchesters in Hertfordshire.
Sift through a kitchen sieve and use to make your chosen pasta shapes.
Also works well for pizza bases or pastry where it adds flavour. Alternatively use with other flours in yeasted or sourdough baking.
Wholemeal Wheat Flour
For allergens, including cereals containing gluten, see ingredients in bold.
| Typical values (generic wholemeal flour) |
Per 100g |
| Energy | 1390kJ (327kcal) |
| Fat | 2.0g |
| of which saturates | 0.3g |
| Carbohydrate | 69.9g |
| of which sugars | 1.4g |
| Fibre | 10.1g |
| Protein | 11.6g |
| Salt | 0.005g |
