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Spelt (Triticum spelta) is a grain considered to be precursor of today's wheat with all of his original characteristics. White spelt flour is obtained from spelt grain without outer layer and core (germ) what differentiate it from whole grain flour. It will give you a lighter texture in baked goods and works well as a substitute in recipes that call for all purpose flour. Whole spelt flour is close in texture to whole wheat flour.
Spelt protein or gluten is structurally different than in all purpose flour, therefore more suitable for intolerant people, although coeliac people should look for alternative.
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.
100% white spelt flour (Triticum spelta)
Product contains gluten.
May contain traces of sesame, peanuts and nuts.
Store in a dry, dark and cool place.
Indicated on the packaging.
Galleria Internazionale d.o.o., Predavčeva 6, 10000 Zagreb, CroatiaCountry of origin: European Union
|Energy value||1412 kJ / 334 kcal|
|Of which saturated||0,51 g|
|Of which sugars||3,04 g|