First used by the Greeks, spelt is a species of ancient wheat cultivated in Central Europe and the Middle East since 5,000 BC. With a strong nutritional profile, it is known to be an excellent source of protein, fiber, B vitamins and minerals such as manganese, phosphorous and niacin. It contains a moderate amount of gluten which makes it suitable for baking, but not suitable for those with gluten intolerance disorders. It also has a more soluble protein structure than flour made from hard red winter wheat. Spelt flour is easy to substitute for regular wheat flour in any recipe. It is a one to one substitute and can be used to make biscuits, crackers, pretzels, bread, pasta and cookies. If baking with spelt flour, it is important to not overmix as the gluten breaks down very easily. If overmixed, it will make for an end product with a very crumbly texture.
Moisture: 14.0% Max
Protein: 14.0% Max
Ash: .640% Avg
Blend: 100% Organic Spelt with Bran Removed
Product shelf life is dependent on storage conditions and is highly variable. It is recommended to store this product under cool, dry conditions and in a humidity controlled environment. The industry standard for the shelf life of this product when stored under optimum conditions is 9 months from the date of milling.
- Kosher (Orthodox Union)
- 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 of the wheat. For the most up to date information, please contact our sales department by clicking here.