Spelt flour is ground with the slow friction of two stones – with such a procedure we keep the nutrients, aromas and the rich flavour of this wheat.
Spelt flour is similar to wheat flour, but the taste is a bit sweet and has a somewhat nutty taste.
Our flour is grounded from whole grains, which allows the nutrients to be preserved.
Spelt flour is the most popular substitute for the common wheat flour, which it can fully substitute. We can make bread, pica dough, pastries, as well as pasta and tortillas out of it.
Even though it contains gluten, it can be digested easier than wheat, it is also better solutes in water. In contrast to wheat it has a harder husk, due to which the grounding process keeps more fibres, vitamins, proteins and minerals in the flour.