Spelt is an old wheat variety that has a slight nutty taste. When milled, spelt can be used instead of soft wheat in most bakery recipes, including breads, biscuits and cakes.

Spelt has a higher protein content than soft wheat, making it a healthy option. Thanks to its mainly insoluble dietary fiber, it helps bring a feeling of satiety. It also contains niacin (vitamin B3), manganese and is rich in phosphorus and iron.

Available as

✓ Conventional
✓ Organic

Processing options

✓ Whole Grain Spelt
✓ Spelt Flour
✓ Cracked Spelt
✓ Spelt Flakes
✓ Sprouted Spelt
✓ Sprouted Spelt Flour
✓ Cracked Sprouted Spelt