Spelt
Spelt is a traditional grain belonging to the wheat genus; unlike wheat, it is enclosed in a hard husk. The grain is characterized by a high protein content and provides significant amounts of minerals, vitamins, and trace elements.
After hulling, spelt can be processed into flour, semolina, or groats. It contains all essential amino acids and has a balanced nutritional profile. Due to its high protein content, it also has a correspondingly high gluten content.
In food processing, spelt is suitable for bread, baked goods, pasta, and cereal products. In the animal feed sector, it can be used as a high-energy ingredient.
Quality:organic, conventional
INCI name:Triticum spelta
Origin: EU
Sectors: Food, Feed