Sifted island wheat is sifted and has the same degree of milling as our wheat flour. It is, however, somewhat lighter, as 20% of the shell parts have been removed. Øland wheat is an old Swedish cereal variety, which is between the traditional spring wheat and spelled wheat. Øland wheat has a particularly high content of protein and gluten. Øland wheat has superb baking properties and a lovely taste. When baking with Øland wheat, however, you must pay attention to the soft gluten structure, which means that the bread must not rise for too long.
Our island wheat has 14.0% protein content, 28.5 % gluten and 358 in fall numbers.
The flour is ground on stone mills.