Product informations
Considered the precursor of common wheat, spelt is appreciated for its numerous beneficial nutritional properties, making it indispensable in healthy diets for its high protein content, digestible fibre, essential amino acids, vitamins and minerals, as well as its low-fat content.
Until the arrival of maize from the Americas, the spelt of variety Dicoccum was the most widespread cereal in Europe since its introduction from Egypt around 4000 years BC.
An excellent source of carbohydrates and fibre, spelt is also distinguished by its contents of mineral salts, particularly phosphorus and potassium, as well as a modest quantity of niacin (Vitamin B3).
Spelt is consumed mainly in grains, or, after milling, is used for bread making and pasta.
Organoleptic specifications:
Consistency: grains
Color: matt beige
Odor: specific
Free from foreign bodies.
Instructions for use
Photogallery
Nutritional facts
Average analytical data (% on dry matter basis)
| Bulk density | 76,42 | kg/hl |
| Falling number | 470 | |
| Ash | 1,51 | % |
| Protein | 19,03 | % |
| Fat | 2,63 | % |
| Fiber | 4,43 | % |
| Moisture | 9,80 | % |
Packaging
Available:
- in bulk
- in in 1000/1500 kg jumbo bags, with or without pallet