●The finest German flour from Aichermühle, one of the Europe’s oldest family mill established in 1589. The flours are made with grains locally sourced within Bavaria that use up to 16 different steps to produce the flour to preserves the rich nutrients from the grains.
●Spelt is an ancient grain and it is suitable for people with wheat intolerance and is rich in minerals and vitamins. It is high in protein and has a nutty, complex flavour that's sweeter and lighter than plain flour. Many people with wheat allergies or sensitivities can enjoy bread made with spelt flour.
● Usage: same usage as plain flour but spelt flour has just 10% less water absorption. For bread, cakes, cookies and pizza.
● Tip: Spelt flour can be substituted into a recipe that calls for plain flour in a 1:1 ratio in most cases.