Spelt Flour Type 630 – Full-Bodied Crumb for Breads with Character

Spelt needs a flour that brings out its natural sweetness and nutty flavor. This finely milled Type 630 flour from controlled cultivation provides the basis for breads with an open, elastic crumb and pronounced aroma.

✓ Type 630 – medium extraction with good absorption capacity

✓ Controlled cultivation – quality you can taste and trust

✓ Finely milled consistency – also suitable for fine-pored baked goods

✓ Natural spelt flavor – nutty, full-bodied, with character

✓ Ideal for spelt breads, mixed spelt breads, and specialty pastries

Tip: Spelt absorbs a little more water than wheat – a hydration of 65–70% is normal. Proofing time is shorter, so bake earlier. Mixed with 20–30% wheat flour, the crumb becomes even more open and stable.

Nutritional information (per 100 g):
Brennwert/ calorific value [kJ/kcal] 1471/347
Fett/ fat [g] 2,7
davon gesättigte Fettsäuren/ saturated fatty acid [g] 0,2
Kohlenhydrate/ carbohydrates [g] 71,1
davon Zucker / sugar [g] 0,5
Ballaststoffe/ fibre [g] 2,2
Protein/ protein [g] 11,7
Salz/ salt [mg] < 0,1

Allergens: Cereals containing gluten