Bio spelt flour
We often hear the question: "What is the difference between spelt wheat and regular wheat?" Spelt wheat lives and grows in a husk, so it is protected from rain and insects. The husk acts as a "coat," preserving valuable nutrients in the grain. These grains are harvested along with the husk, and in order to mill them into flour, the husk is removed. This, in turn, toughens the final product.
Spelt is a good source of carbohydrates and fiber. These grains are rich in iron, magnesium, phosphorus, zinc, and niacin, or vitamin B-3. In laboratory analyses conducted in the fall, spelt wheat showed a higher protein content than traditional wheat. It also has a higher gluten content, but its structure is different from traditional wheat. When consuming products made from spelt flour, there is no feeling of heaviness. You use spelt flour like you do regular wheat flour. However, baking bread with it will be more challenging as it is "stickier" and absorbs more water.