SPELT FLOUR, WHITE
 HOME CONSUMERSIf purchasing for home use, please go to www.riceriverfarms.com |
| 10# Bag | $46.00 |
SPELT FLOUR, WHITE
SPEFLR-10
Description:
Spelt was an important wheat species in parts of Europe from the Bronze Age to medieval times. Spelt is closely related to common wheat and was grown in the ancient near east over 9000 years ago. Currently with the nations attention on better nutrition, Spelt is finding renewed popularity with American consumers. Known as “Dinkle” and “Farrow”, Spelt has superior qualities to Wheat. Spelt is sometimes used as an alternative grain for sufferers of wheat intolerance and mild gluten intolerance. Spelt is a rice shaped grain that is shiny and dark tan. When cooked, Spelt has a sweet, nutty flavor with a firm chewy texture. Spelt can cook in less liquid and in less time than wheat and is more easily digested. Spelt flour can be used in place of wheat flour but it does not cook the same. When baking Spelt, use about 25% less water and remember that mix times may not exceed 4-1/2 minutes at medium speed or the Gluten will break down and your loaf will not rise.
Product Description
Spelt is a shiny, dark, rice shaped grain. When cooked, Spelt has a texture reminiscent of rice, a sweet, nutty flavor and firm chewy texture. An ancient relative of wheat, it was grown in the ancient near East over 9000 years ago. Very popular in Europe, it's recently coming to the attention of Americans. In Switzerland, Austria and Germany, it's called Dinkle and in Central Italy it's called Farro. Spelt has superior qualities to Wheat. It cooks in less liquid, in less time, and is more easily digested. Spelt is also often an option for individuals with Wheat allergies.
Physical
Color: Off white.
Flavor: Typical of flour, bland.
Size: 95% thru US #40 standard sieve.
Chemical
Moisture: N/A Sulfites: N/A
Heat Level: N/A
Ingredient Statement:
Spelt. (contains wheat)
Shelf Life: Min 12 months (under optimum storage conditions).
Packaging: Bag in box, food grade paper bag or to customer specifications.
Storage Conditions: Store in a dry, cool place.
Microbiological
SPC: <500,000 cfu / g
COLIFORM: <1000 cfu / g
YEAST: <1000 cfu / g
MOLD: <1000 cfu / g
Due to the nature of raw, agricultural products, the microbiological data provided should be considered as guidelines.
About Nutritional Information
Chieftain Wild Rice Company gathers nutritional information from highly regarded sources. Nutritional analysis can vary due to growing conditions, frequency of testing, and other factors.
| Nutrition Facts | |
|---|---|
| Serving Size 45g | |
| Amount Per Serving | |
| Calories 170 | Calories from Fat 10 |
| % Daily Value * | |
| Total Fat 1g | 2% |
| Saturated Fat 0g | 0% |
| Trans Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Total Carbohydrate 32g | 11% |
| Dietary Fiber 5g | 20% |
| Sugars 0g | |
| Protein 5g | |
| Vitamin A | 0% |
| Vitamin C | 0% |
| Calcium | 0% |
| Iron | 15% |
| * The Percent Daily Values are based on a 2,000 calorie diet. | |
Spelt flour is a nutritious ingredient in muffins, breads and other baked goods.
Recommended Preparation Instructions:
No preparation is necessary. Just add to recipe as called for or substitute equal amounts for wheat flour. Spelt flour DOES NOT bake like wheat flour. When baking, mix times may not exceed 4½ minutes. At medium speed or gluten will break down and the loaf will not rise. When baking spelt instead of wheat use about 25% less water.