Spelt is a species of wheat arising from natural hybridisation which has taken place centuries ago. It is one of the original 7 grains mentioned in the bible and continues to be popular today for its nutritional value. Spelt has high water solubility, so its nutrients are easily absorbed by the body. Wholemeal spelt flour is made from whole grain. No chemical bleaching. No alcohol treatment. No additives. No anti-bacterial or anti-fungal agents. No bromate added.
It is commonly used in bread making and to make pastas, crackers and biscuits. It can replace whole wheat flour or whole grain flour in most baking recipes. It lends a sweet, nutty flavour to baked goods.
We recommend using Wholemeal Spelt flour when making pizza dough. Spelt flour is popular as it has a fairly strong nutritional profile.
Certified Organic Wholemeal Spelt Flour
Product of USA, Packed in New Zealand
Serving size 100g
|Avg per Serving||Avg per 100g|
|Fat, total (g)||3.3||3.3|
|– saturated (g)||0||0|
|– sugars (g)||LESS THAN 3.0||LESS THAN 3.0|
|Dietary Fibre (g)||6.7||6.7|
Note: Product and Nutrition Information may change from time to time. Please refer to the actual pack label for the most accurate data.