Spelt (Triticum spelta) is an ancient grain that has been cultivated for thousands of years and is known for its nutty flavour and high nutritional value. Spelt is a type of wheat, but it is considered a distinct species with a different genetic composition.
Usage areas
- Culinary uses: Ideal for making bread, pasta, and pastries due to its ability to produce soft, fluffy baked goods.
- Used in whole grain dishes such as salads, pilafs, and soups. Spelt grain can also be cooked and eaten as a side dish or incorporated into breakfast cereals.
- Flour made from spelt is used in baking for creating products with a distinct, nutty flavour and a lighter texture compared to regular wheat.
Specification
- Purity: 98%
- Maximum moisture: <12-14%