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Spelt (Triticum spelta) is a grain considered to be precursor of today's wheat with all of his original characteristics.
Strong bread spelt flour is a type of flour mostly used for baked goods and in bread making. Slightly better nutritional values than white spelt flour due to outer layer being retained. Spelt protein or gluten is structurally different and weaker than in all purpose flour, therefore it is recommended to mix with other bread flour types. In comparison with wheat flour bread, spelt flour provides more flavourful bread.
May be used as a thickener, even though it is not recommended for very high temperatures.
Due to lower gluten content it is not advisable to knead dough excessively, otherwise crumbly texture can occur. In comparison with wheat flour, spelt flour has greater solubility in water, hence requires 25% less liquid in dough making.
Baked goods made from spelt flour will not rise as wheat ones would, but they are easier to work with and are more flexible.
This type of flour is most commonly used for making cakes, sweets, pancakes, cookies and other baked goods.
Organic strong bread spelt flour
Product contains gluten.
Store in a dry and cool place.
Eko Jazbec d.o.o., Crkvena 44, Ivanovac, CroatiaCountry of origin: Croatia
|Energy value||1503 kJ / 354 kcal|
|Of which saturates||0,2 g|
|Of which sugars||1,3 g|