Schapfen brown flour – 100 % from Switzerland.
Brown flour is primarily obtained from wheat, spelt or rye. It contains roughly 20 % less white flour from the inner part of the grain. Consequently, it contains more components from the outer shell layer. Brown flour thus has more protein, minerals and vitamins and is superior to light wheat flour in biological nutritional value. Brown flour is darker, stronger and has a more pronounced flavour.
The term "Ruchmehl" (or "brown flour") is mainly used in Switzerland and in the Alemannic German language region. It is a Swiss flour speciality made from wheat, spelt and, more rarely, rye.
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Available in conventional cultivation quality.
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