Farine de Petit Épeautre de Haute-Provence

Farine de Petit Épeautre de Haute Provence is flour milled from Triticum monococcum grown within a delimited zone of 235 municipalities across four départements of south-east France, all at altitudes above 400 metres. The designation covers both wholemeal and sifted flour types and prohibits the use of synthetic chemical products and milling additives throughout production.

About this designation

Registered as a PGI on 20 June 2005 under file number PGI-FR-0476 (eAmbrosia identifier EUGI00000013666), Farine de Petit Épeautre de Haute Provence covers flour produced from small spelt, Triticum monococcum, grown, husked, and stone-milled within a defined area of 235 municipalities situated at altitudes above 400 metres across the départements of Alpes-de-Haute-Provence, Hautes-Alpes, Drôme, and Vaucluse. The specification requires that seeds originate from within the geographical area, that crops be rotated, and that sowing take place in summer and autumn. The use of synthetic chemical products is prohibited. Fertilisation is limited to a maximum of 60 units of nitrogen, 60 units of potassium, and 60 units of phosphorus per hectare. The maximum grain yield, husk on, is 40 quintals per hectare. Husked grain must have a protein content of more than 10.5 % and humidity not exceeding 14 %. The minimum specific weight of unprocessed grain is 77 kg/hl. Two flour types are recognised: wholemeal, with a mineral rate of more than 1.8 %, and sifted, with a mineral rate of less than 1.8 %. Milling is carried out without additives and without wetting the grain. Processing into flour must take place within six months after husking, and batches must be milled within three months of delivery to the mill. The optimum date by which the flour may be used is nine months from the date of milling. The inspection body is ULASE, Organisme Certificateur, based in Loriol sur Drome. Labels must bear the sales name, the protected geographical indication, the milling lot identification, net weight, optimal use-by date, and the name and address of the packager.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PGI on 20 June 2005 under file number PGI-FR-0476, eAmbrosia identifier EUGI00000013666.
• The specification prohibits the use of synthetic chemical products and the addition of any additives during milling.
• The geographical area comprises 235 municipalities, all at altitudes above 400 metres, across four départements in south-east France.
• Traditional stone-milling under the designation may only be carried out by producers milling, on their own farm, grains they have produced themselves.

Tasting notes

Stone-ground einkorn flour from Haute-Provence einkorn (above). Pale beige color, distinctive nutty-grain flavor.

HoReCa use

According to the specification, small spelt flour from Haute Provence is used to produce golden sandwich bread.

Packaging

• paper-bag-500g
• paper-bag-1kg
• professional-bulk-5kg
• professional-bulk-25kg