Produced by removing the firm outer husk then roller milling the inner kernel of grain and sieving out the bran. The end product makes for an easy digestible food when baked. Retains a substantial proportion of spelt’s nutrients, although some of the dietary fibre is lost from removing the bran. High in nutrition and has a nutty flavour.
How To UseWell suited to baking producing excellent dough and pasta.
Country Of Origin