1.00 Kg bag
Spelt is an ancestor of the current wheat and it offers in three main varieties: Triticum Dicoccum and spelt, Triticum Monococcum, plus another under less common varieties. Spelt, wheat, is much less than the productive and is gathered still covered with a cuticle, which must be removed to allow consumption. Low productivity combined with the process of gall, determines a price 10 times higher than that of wheat. From a nutritional point of view, spelt contains vitamins (A, E, C and B group) and minerals (magnesium, iron, calcium) and zinc. Magnesium, present high extent, facilitates the use of insulin and improves muscle contractile activity, thereby avoiding the appearance of cramps (very useful for athletes).
To keep in the aroma preservation bag in a dry place away from direct sunlight.
Used for the preparation of sweet and savory baked goods.
Use preferably the Dicoccum for pasta and for products that do not require an excessive rise (cookies and tarts), and Spelt for products which require leavening major (breads and cakes).