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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 type 630 contains gluten, but in much smaller quantities than wheat flour. Slightly better nutritional value than whole grain 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.
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% organic white spelt flour (lat.Triticum spelta) type 630
Product may contain traces of peanuts, sesame and nuts.
Store in a dry and cool place.
Indicated on the packaging.
Galleria Internazionale d.o.o., Predavčeva 6, 10000 Zagreb, CroatiaCountry of origin: Serbia
|Energy value||1452,67 kJ / 343,91 kcal|
|Of which saturates||< 1 g|
|Of which sugars||1,5 g|
|Salt||< 1 g|