Spelt is a type of wheat that has a different composition of proteins than today’s wheat. It is also called Spelt or primrose grain.
Speltis considered the original wheat or ancestor of today’s wheat, it was grown as early as 5-6000 years BC. It originates from the areas around the Black Sea and the Caspian Sea.
In Sammalt Spelt we have ground the whole spelt grain into flour.
Whole spelt flour can replace whole wheat in all kinds of baking. It is suitable for use in bread baking. Spelt flour has a good aroma and therefore adds an extra flavor to the baking.
Allergens : GLUTEN
Energy: 1413 kj Calories: 335 kcal Fat: 4.1 g Saturated fat: 0.8 g Monounsaturated fat: 0.7 g Polyunsaturated fat: 2.6 g Carbohydrates: 53.1 g Sugars: 2.5 g Dietary fiber: 9 .9 g Protein: 16.4 g Salt: 0 g
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