DescriptionSpelt flakes*
Spelt is a very old wheat variant, and is known as a ancient grain. Spelt flakes are suited as base for muesli and granola, but you can also perfectly use them as a substitute for oat flakes in bread and cookies. Just like with most grains, spelt is rich in nutritional fibre and protein. It is also a good source of thiamine and niacin (vitamins B1 and B3), and minerals like manganese, phosphorus, zinc and iron. In order to make the flakes, the moisture content of the grain is raised by means of steam. The grains are then flattened by flattening machines, where they come out as flat flakes. It is almost impossible to flatten grains without steam, because the extra moisture makes sure that the grains are flattened instead of crumbled.
Ingredients
Spelt flakes*
EU Agriculture
| Nutritional value for 100 gr | ||
|---|---|---|
| Energy (kj) | 1478 | g |
| Energy (kcal) | 349 | g |
| Total carbohydrates | 64 | g |
| Of which sugars | 1 | g |
| Total fat | 2.6 | g |
| Of which saturated fat | 0.2 | g |
| Protein | 13.3 | g |
| Dietary fibre | 8.4 | g |
| Sodium | 11.8 | Mg |
