This flour is produced from special species of wheat - spelt. Spelt is one of the oldest grain crops. It dates back to the Stone Age. As distinct from other species of wheat, spelt grain are covered with the lemma and palea, which protect them from diseases and pests. Spelt does not absorb mineral fertilizers; therefore, it is seldom grown industrially. It is genetically healthy grain, which is resistant to the environmental pollution.
Spelt grain contains almost all nutritional substances and vitamins, which are necessary for the nutrition. However, the main thing is that the vitamins and other nutritional substances, as distinct from usual wheat, accumulate not in the spelt grain membrane, but they are distributed in all layers of grain, therefore, remaining after milling process even in finely ground flour.
Nutritional substances, contained in spelt grain, demonstrate excellent solution characteristics; therefore, it is easy for the body to absorb them. Supposedly due to this reason the goods baked from this flour does not cause weight gain and even help regulating the body weight.
The structure of gluten of spelt grain differs from other wheat. The research showed that the spelt gluten did not cause allergic reaction to the third participants, who were sensitive to gluten of other species of wheat.
Spelt flour has an original savory nut flavor. It can be used for baking bread as well as making cakes, pizzas, buns, pancakes, dumplings, or pasta.
Our wheat flour is produced according to old traditions with the help of the millstones.
Flour package: paper, 1 kg.
Expiry date - 12 months.