We sprout the spelt grain so it comes to life and releases its vital nutrients. Enzyme activity breaks down inhibitors, transforming and multiplying nutrients into their more easily digestible forms. Spelt keeps its most nutritious parts in the kernel, so they’re not removed during milling. So you get a flour that’s high in protein, light to bake and full of flavour.
Ingredients
Sprouted whole spelt flour.
Nutrition
| per 100g | |
| Energy | 372kcal |
| 1556kJ | |
| Protein | 26.0g |
| Carbohydrates | 70.0g |
| - Sugars | 6.5g |
| Fat | 3.0g |
| - Saturated Fat | 0.0g |
| - Trans Fat | 0.0g |
| Fibre | 11.0g |
| Sodium | mg |