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Spelt (Triticum spelta) is a grain considered to be precursor of today's wheat with all of his original characteristics. Spelt flour is obtained from whole spelt grain, including outer layer and core which are both great in nutritional value.
Spelt whole grain flour contains more protein (14 to 20% in total) and less calories than wheat flour. It is also easier digestible. 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.
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% spelt whole grain flour (Triticum spelta)
Product contains gluten.
May contain traces of nuts, sesame and peanuts.
Store in a dry, cool and dark place.
Indicated on the packaging.
Galleria Internazionale d.o.o., Predavčeva 6, 10000 Zagreb, CroatiaCountry of origin: Hungary
|Energy value||1331 kJ / 315 kcal|
|Of which saturates||0,49 g|
|Of which sugars||3,06 g|
|Salt||< 0,01 g|