Fine, light-coloured spelt flour can be used in many ways. It is particularly suitable for making light breads, cakes, pizza and pasta bases. Spelt has a nutty note and is very digestible. As early as the 12th century, Hildegard von Bingen appreciated its particularly valuable properties. Try using organic spelt flour in your next spelt cake or pizza dough!

Spelt is a very hardy crop. Unlike wheat and barley, spelt grain is firmly attached to the husks. Although this means that it is better protected, processing requires an additional step - it must be husked. In the 20th century, spelt cultivation declined due to low yields. In recent years, the benefits of spelt have returned and it is experiencing a renaissance.

<p>Fine, light-coloured spelt flour can be used in many ways. It is particularly suitable for making light breads, cakes, pizza and pasta bases. Spelt has a nutty note and is very digestible. As early as the 12th century, Hildegard von Bingen appreciated its particularly valuable properties. Try using organic spelt flour in your next spelt cake or pizza dough!</p>
<p>Spelt is a very hardy crop. Unlike wheat and barley, spelt grain is firmly attached to the husks. Although this means that it is better protected, processing requires an additional step - it must be husked. In the 20th century, spelt cultivation declined due to low yields. In recent years, the benefits of spelt have returned and it is experiencing a renaissance.</p>
