Spelt flakes are produced by gently steaming and then rolling spelt grains. They contain a high proportion of complex carbohydrates, around 12–15% plant protein, dietary fibre, and significant amounts of vitamins and minerals such as magnesium, zinc and iron. They are characterised by a slightly nutty flavour and a balanced texture, which varies depending on the degree of flaking.

In food processing, spelt flakes are used as a texturising ingredient in muesli, bars, porridge and baked goods. They are also used as a binding agent in vegetarian products and fillings. Due to their wholesome nature, they are often used in nutritionally optimised recipes.

Quality:organic, conventional

Origin: EU, non-EU

Sectors: Food

Characteristics: high in fibre, high in protein, provides structure, versatile