Spelt is one of the very first species of wheat cultivated in Central Europe and the Middle East since 5000 BC. It is well known for its nutritional profile as it is high in protein, fiber, B vitamins and minerals such as manganese, phosphorus and niacin. Containing a moderate amount of gluten, it can be used as a one to one substitute for wheat flour in making bread, cookies, pancakes, biscuits, crackers and other baked goods. The gluten in spelt flour will break down fairly easily so it is important not to overmix the dough. If overmixed, the dough will product an end product with a very crumbly texture. Spelt flour has a slightly sweet and nutty flavor and will produce products that are similar in color to light rye bread.
Moisture: 14.0% Max
Protein: 14.0% Max
Blend: 100% Whole Grain Spelt Flour
The shelf life of this product is dependent on storage conditions and is highly variable. It should be stored under cool, dry conditions and in a humidity controlled environment. The industry standard for the shelf life is 9 months from the date of milling when stored under optimum conditions.
- 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 clicking here.