Spelt flour sifted

Sifted spelt flour is sieved from 20-25% husks / bran and can be compared somewhat with wheat flour.

Spelt has been cultivated for more than 4000 years, and is a genetic mix between emmer and einkorn. Spelt has a nuttier taste and is sweeter than regular wheat flour. This is because the seed shell on spelt kernels is thicker than on normal wheat varieties, and thus retain flavor and nutrients better. The flour is ground on stone mills. Our spelt flour has a 12.1% protein content.