Milomehl: Mehl aus Sorghum Hirse/ Milo Mehl/Mashilla/Mashalla Mehl
Milo flour is made from sorghum millet, a gluten-free alternative to wheat. Milo originally comes from East Africa, which means that sorghum millet is used to dry and hot climates. Milo has the fifth largest acreage in the world.
Milo flour is often used to make Injera flatbread, a traditional Ethiopian and Eritrean bread.
Sorghum flour for bakery products such as injera Ingredients list
Sorghum grain Note for allergic persons
May contain traces of gluten-containing grains, soy, milk and sesame nuts. Minimum durability after delivery
min. 6 month Origin
Europe Nutritional value per 100 g
| Calorific value || 1472 kJ / 348 kcal |
| Fat || 3,4 g |
| unsaturated fatty acids || 0,48 g |
| Carbohydrate || 65,5 g |
| of which sugars || 1 g |
| Protein || 9,9 g |
| Salt || < 0,05 g |
This natural product is subject to natural fluctuations. Flours and doughs are not intended for raw consumption and must always be heated thoroughly.