Spelt, sweet and light, is very similar to soft wheat.

Its history

Spelt cultivation seems to date back to over 5.000 years ago in South-West Asia.

Its properties

Compared to other whole cereals, spelt has a lighter density and its taste is naturally sweet. Its main features include a high fibre quantity, a low gluten content, a low gluten content, a high Vitamin B content and, compared to wheat, 20-25% more proteins.