Hølli Mølle

Many of us have bad digestion because we are not standing the white flour. The loosening can be that you can eat malt spelt flour. This grain was raise already cultivate in the middleweights. Trygve Nesje has build a mill on his farm how produce ecological spelt flour and they another kind of fours. He is working whit another framers in the territory. To have nearness to the suppliers gives good contact and close near by the mill how means shorter transport and impurities.
Holli Mill delivers to small bakery an shall in to the store harvest 2008.

CONTACTS:
Holli Gård
Lysernvegen 566
1820 Spydeberg
Norway
Telephone +47 69837600 /+47 90576397
[email protected]
www.holli-molle.no
GPS N59.66672 E11.09972 (WGS84 decimal)

Production & Processing 
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