Spelt flour

The truth about our spelt.

Did you know:

• that its stem does not allow for heavy ears (it breaks very quickly if you try to overdo it with nutrient supplies and expectations of abundant yields, the stem breaks, falls to the ground, and is not suitable for harvesting).
• that it has a very low yield per hectare compared to other grains
• that each grain is surrounded by a double husk, which protects it from rain, from the sun (no mold forms on the grain), and during storage from insects
• that one more process is needed before milling the grains compared to other cereals - hulling
• that we are among the few who hull and grind the grains into flour on the spot.

... and that when milling spelt flour, the outer layer is first removed (resulting in bran), and then the light interior of the grain is ground.

Store in a dark and cool place.

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