We at Nominal have been cultivating our own spelt wheat since the very beginning, and it has grown extremely close to our hearts. The nutritional value of this crop is high and, in its wholegrain form, the content of fine fibre supporting the intestinal peristalsis and digestion is significant.

Nominal spelt flour - wholegrain

- fine 1 kg; 10 kg; 50 kg

Nominal spelt flour - fine, semi-light

- fine 10 kg; 50 kg

The spelt wheat belongs among the husked grains. The spelt seed inner part consists of an endosperm with a floury germ (mainly stored starch) surrounded by an aleurone layer (with presence of protein). The husk layers are on the surface. Being husked means that the grain remains covered in the husk layers even when harvested. Harvested spikelets must be dehusked. Dehusked grains represent about 50-60% of harvested spikelets.

There is about 14-19% protein content in spelt, which is higher than in the common wheat. As for the amino acid profile, that is basically identical to the common wheat. The gluten content is comparable or higher.

The spelt fat contains a high percentage of unsaturated fatty acids. Much like the common wheat, spelt is a source of B vitamins (B1, B2, niacin,…) and vitamin E. It also contains minerals, such as phosphorus, potassium, iron, zinc, manganese, magnesium and others. Their contents is, of course, dependant on the conditions of cultivation.

The dietary fibre contained in the wholegrain spelt flour has long strands, and thus it is easily tolerated by the body and supports the intestinal peristalsis as well as digestion.

Spelt has a long tradition of being valued for its good digestibility and stimulating effect on the immune system. Spelt contains gluten making it absolutely unsuitable for coeliacs. Even though chemically it is an alternative to the common wheat, in some cases it is surprisingly tolerated by individuals allergic to gluten.

The fact that spelt is stored in the form of husked spikelets up until processing has a positive impact on product quality. The spelt seed is tightly wrapped in the husks making it efficiently protected against “insect attacks”, fungal diseases (moulds) and other negative influences.  

The wholegrain spelt flour has a pleasant nutty taste, and its excellent baking properties make it technologically suitable for preparing various baked products. It can be used in basically any product either independently or in combination with other flours. To name some, it can be bread or other baked products, various flat cakes, crepes, pancakes, waffles, sweet and savoury pies, yeast-leavened and flaky doughs, various cookies, pastry and crackers.

Make sure to try our fine semi-light spelt flour. It will definitely add some fine taste to your baking.