Sifted spelt flour is a good substitute for sifted wheat flour. In sifted flour, the bran is removed through a sifting process, leaving the germ and endosperm. Sifted flour provides excellent baking properties and forms the structure of, for example, bread. It is very good to add other ingredients that give more substance to the bread, such as soaked coarse flour, nuts, or seeds. The spelt we use for milling the flour is grown in Norway, and each bag is labeled with information about who grew it and where. Spelt contains much less fructans than modern wheat varieties, and research indicates that it is the fructans in modern wheat that many people react to and that can cause stomach discomfort. Spelt flour is especially suitable for baking sourdough or long-fermented doughs. Allowing the dough to rest for a long time results in better binding and structure in the bread.

Allergens
Contains: gluten (spelt)

Product Information
Brand: Holli Mølle
Ingredients: Spelt, gluten
Country of Production: Norway
Origin: Norway
GTIN: 7090014690031

Nutritional Values per 100 g
Energy: 1515 kJ / 355 kcal
Fat: 2 g
Saturated: 0.3 g
Carbohydrates: 65 g
Sugars: 0.7 g
Dietary fiber: 5 g
Protein: 13 g
Salt: 0.1 g