Spelt flour type 680 1000g - VIVIO

Spelt flour type 680 1000g - VIVIO

Spelt flour is made from spelt. It is a type of grass. Some classify this plant as a subspecies of soft wheat. What does spelt look like? It grows 90 to 170 cm tall, has elongated, narrow ears, stiff straw, and a well-developed root system. Unripe grains turn blue-green. Ripe grains are straw-yellow or brown. Spelt has been known in Europe since the 2nd century BC. During the Roman Empire, it was one of the most popular cereals. Initially also cultivated in Poland, it was gradually replaced by bread-making types that produced higher yields and were easier to process. Currently, there is increased interest in this grain on organic farms. Its nutritional and health value, compared to ordinary wheat, is incomparably superior. However, it depends on many factors, such as growing area, weather conditions, harvesting technique, fertilization method.
According to scientists, regular consumption of spelt products can have a positive effect on our health. Compared to regular wheat flour, this flour is characterized by a higher content of fat (oleic acid and phytosterols), vitamins (including A, PP, B6, D), and micro and macro elements (potassium, magnesium, iron, zinc). Spelt proteins are much more digestible than those of wheat flour.
Spelt has a beneficial effect on the circulatory system. It contains phytosterols and fiber, which help lower cholesterol. Scientific research also indicates spelt's ability to lower blood sugar levels. It is also reported that this grain has a positive effect on the nervous system, promotes concentration, strengthens memory and sensory organs, and delays the aging process. Spelt also contains a compound with rhodanoid nef. According to scientists, this substance acts as a natural antibiotic present in blood, saliva, and breast milk. It has fortifying properties, supports the immune system, and can prevent inflammation.

INGREDIENTS
spelt flour type 680.

NUTRITIONAL VALUE PRODUCT PER 100 g
Energy value - 1459 kJ / 345 kcal
Lipids - 2.1 g
- of which saturated fatty acids - 0.3 g
Carbohydrates - 64 g
/> - of which sugars - 1.7 g
Fiber - 9 g
Protein - 13 g
Salt - 0.01 g

NET WEIGHT: 1000 g

INSTRUCTIONS FOR USE
Spelt flour is an ideal raw material for baking bread. The dough made from it has a looser consistency than that made from wheat flour. It bakes very well, the bread doesn't crumble when cut, has a slightly nutty flavor and aroma, and a beautiful brown crust. Spelt flour is also suitable for making pancakes, pizzas, and all kinds of cakes. It is easily used by dieters. Try these recipes adapted from spelt flour.
Spelt flour is suitable for: baking bread, cakes, homemade pasta, making dumplings, pancakes.

RECOMMENDED STORAGE < br /> Store in a cool, dry place.