Description

Spelt wholemeal flour 

Spelt Wholemeal flour is known as a health food, particularly digestible because of its protein structure.

(triticum spelta), also know as Dinkel , is a specie of wheat that has been cultivated since approximately 5000 B.C. In Greek mythology It was a gift to the Greek’s from the goddess Demeter.

It declined in popularity during the 19th century, but is now making a comeback as a health food.

Ancient grains like spelt are claimed to be more nutritious and healthier than modern grains.

Spelt is much more difficult to process than wheat, as a result it requires dehulling and dehusking; however, the glue that surrounds the spelt kernels helps protects and retain nutrients.

The mill in Seengen, where the grain is gently processed is only 1 km from the family Mahler farm on the Eichberg, only pure uncrossed spelt is grown. It has been grown on the Eichberg for over 50 years of organic tradition!

Use for Pastries, Bread, cookies, muffins, pizza, pie and more..

Nutritional Value per 100g (3.5 oz)

Energy     338 kcal

Carbs        70.19 g

Starch.     53.92 g

Fiber.        10.7 g

Fat.            2.43 g

Protein.   14.57 g

Vitamins : B1, B2, B3, B6,Folate, Vit. E

Minerals : Calcium, Iron, Magnesium, Manganese, Phosphorus, Potassium, Sodium, Zinc.

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