The wheat used for this self-raising flour is grown biodynamically. For generations, the farming family has chosen traditional, open-pollinated grain varieties that are naturally resilient to disease and pests and capable of producing fertile seed on their own. After harvest, a small portion of the grain is set aside as seed for the next growing season, allowing the farmer to remain independent year after year. The remaining grain is milled at the Spielberger Mill, where it is carefully ground into flour. A flavourful, wholesome and vital flour, grown close to nature.