Spelt is a type of ancient wheat first cultivated in Central Europe and the Middle East since 5,000 BC. It has a strong nutritional profile containing an excellent source of protein, fiber, B vitamins and minerals such as manganese, phosphorous and niacin. Containing a moderate amount of gluten, it is suitable for baking biscuits, crackers, bread, pretzels, pasta and cookies. It can be used as a one to one substitute for wheat flour in any recipe. The gluten in spelt flour breaks down very easily so its important not to overmix the dough. If overmixed, it will make for an end product with a very crumbly texture.
Using a stone mill, Fairhaven's Organic Spelt Flour is a whole grain flour retaining the nutritious bran, germ and endosperm of the spelt grain. Since 1974, Fairhaven Organic Flour Mill has been committed to providing only organic, freshly-milled whole grain flour to bakeries and consumers in the Pacific Northwest. They are located in the Skagit Valley in Burlington, Washington and work very closely with local farmers to provide a diverse selection of whole grain products. By milling only organically grown grains, they support healthy farmlands and ecologically responsible agriculture. They also believe in paying the farmer a fair, sustainable price for their grains.
Moisture: 14.0% Max
Blend: Organic Spelt Berries
The shelf life of this product is dependent on storage conditions and is highly variable. The product should be stored under cool, dry conditions and in a humidity controlled environment. The industry standard for shelf life, when stored under optimum conditions, is 12 months from the date of manufacture.
- Stored in an AIB Superior Rated Facility
Note: The information listed above about moisture, protein and ash content are averages only. They may change from year to year depending on growing conditions. For the most up to date information, please contact our sales department by clicking here.