Spelled spelled flour

Spelled flour is indicated for the preparation of pasta and for the most varied baking recipes: from homemade bread to cakes, pizzas, focaccias and snacks. The variety of our spelled is spelled. The wholemeal version, produced by us, allows the cereal to maintain all its organoleptic characteristics: it is, therefore, rich in essential amino acids, contains less gluten and is less caloric than wheat. It has good amounts of B vitamins, a high content of good fats, minerals such as phosphorus and potassium and carotenoids. These characteristics give spelled an important role in cellular functions and make it effective in containing free radicals. The flour obtained is obtained by grinding the whole grain: the fibers are not, therefore, lost and are useful for good intestinal functioning.