Spelta Flour, also known as emmer, has been cultivated for over 5000 years, since the Bronze Age.

Composition: 100% whole spelta flour, slowly milled at the Solaris mill.

Effects: The gluten in spelta breaks down and is absorbed more easily than the gluten in whole wheat during digestion. It is a variety richer in proteins compared to common wheat. The active substances (vitamin B2, thiamine, copper) are easily absorbed by the body.

Use: Spelta flour has a mild nutty flavor and can be used in rolls (especially in sourdough bread), pastries, salads, or fruit desserts, in a similar way to whole wheat flour.