| Parameter | Description |
| Botanical name | Triticum spelta |
| Packaging Size | 25 Kilogram |
| MOQ | 25 Kilogram |
| Origin | The Netherlands |
| Appearance | Powder |
| Packaging | Bulk, Private Label |
| Quality | Organic, Conventional |
| Shelf Life | 24 Months |
| Serving size | ¼ Cup |
| Category | Flours |
Spelt is known as a grain that belongs to the wheat family. However, it is not exactly like wheat. This grain has been cultivated for hundreds of years in the Middle East and Europe. Although it looks similar to wheat, the outer husk is very tough and needs to be crushed before use. Like wheat flour, spelt flour has a slightly sweet and nutty flavor.
When it comes to the most popular non-wheat flour, spelt flour is one of them. It is used in all wheat-free recipes, bread, and pasta.
Spelt belongs to the wheat family. It is a type of wheat that has been cultivated since 5000 BC. It is also called hulled wheat or Dinkel wheat. It is a grain that has been cultivated for centuries. The origin of spelt is Iran, from where it made its way to Europe. From the previous century, spelt cultivation also began in North America.
Spelt flour is a useful substitute for wheat flour in various recipes in a 1:1 ratio. Spelt has a unique type of gluten in it. To create the structure for bread, spelt flour requires less kneading time because it is soft and easily breaks down, which is the opposite of wheat flour. Therefore, it is important to note not to overmix the spelt flour. Otherwise, the texture of the item you are making will crumble.