Spelt was originally harvested as a result of famine and poor weather forecasts, creating unripe (green) crops that were dried over a wood fire and as a result were preserved. It created such a fine aroma that it was initially used to create excellent soups. Later and continuing up to the present time the use of whole grain green spelt has been continuously expanding. Whole grain green spelt can also be referred to as “refined spelt”. It is harvested from the ancient spelt variety “bauländer spelt”, which dates back to the beginning of dough preparation and is kiln dried at 120°-150°C. Spelt in comparison to wheat, rye and barley, contains biologically a higher quality protein and a higher content of essential minerals and trace elements, ingredients that are essential to the human organism.
100 g unripe spelt grain flour contains
| calorific value | 1447 kJ (342 kcal) | fat | 2,7 g |
| protein | 12,0 g | saturated fat | 0,4 g |
| carbohydrates | 63,0 g | dietary fiber | 9,0 g |
| of which sugars | 0,7 g | salt | < 0,01 g |
| Ingredients | whole grain green spelt flour |
The values are subject to normal variations in natural products.
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