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Uses | Characteristics
Spelt – (Triticum spelta)
Spelt (Triticum Spelta) is one of the original grains known to man. Thought to have originated in Iran (6,000 – 5,000 BC) and eventually spread to Europe about 5,000 years ago. Although spelt has a superior flavour to common bread wheats it needs to be dehulled and has a lower grain yield so it lost favour as an agricultural crop. Spelt has always been popular in certain parts of Europe but about 15 years ago it was discovered by the health food market and is making a very popular resurgence over all of Europe, the USA and Australia.
The spelt industry was started in Australia back in 1989 by Geoff and Julie Brown with a spoonful of seeds.
Since then, spelt has grown in popularity due to its excellent baking qualities, health benefits, flavour and uniqueness, and Bio-Oz spelt products are now available in many bakeries and healthfood outlets across Australia and New Zealand.
Spelt can be enjoyed by some people suffering from wheat “allergies”.
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NUTRITIONAL INFORMATION - White Spelt Flour |
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Per 100 gms |
| Energy (kj) |
1621 |
| Protein (g) |
12.93 |
| Total Fat (g) |
1.27 |
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Unsaturated Fat |
1.03 |
|
Saturated Fats |
0.24 |
| Carbohydrate |
|
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Total (g)
|
72.21 |
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Sugars (g) |
0.2 |
| Dietary Fibre (g) |
3.6 |
| Sodium (mg) |
18 |
| Potassium (mg) |
385 |
NUTRITIONAL INFORMATION
Wholemeal Spelt Flour |
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Per 100 gms |
| Energy (kj) |
1604 |
| Protein (g) |
14.26 |
| Total Fat (g) |
2.16 |
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Unsaturated Fat |
1.8 |
|
Saturated Fats |
0.4 |
| Carbohydrate |
|
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Total (g)
|
60.07 |
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Sugars (g) |
1.11 |
| Dietary Fibre (g) |
9.3 |
| Sodium (mg) |
1.72 |
| Potassium (mg) |
385 |
Uses | Characteristics
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