| ≥1 piece |
Spelt flour is a milling product, produced by milling cleaned and prepared spelt (Triticum aestivum L. subsp.
spelta).The components of spelt flour are similar to a normal wheat flour, but with higher content of diet fibres and protein. It has to be mixed with wheat types of flour due to the lower gluten content. But the products are fuller in taste and flavour. Consistency of the product is free, liquid, granular and free of lumps.
Microbiological properties:
Spelt flour has the characteristic color, smell and taste. It does not contain live or dead storage
pests. It does not contain any other smell and taste.
Bacillus cereus | < 3.000 MMB-SM-62 ISO 7932:2004 |
Enterobacteriaceae at 37°C | < 1.000 MMB-SM-66 EN ISO 21528-2:2004 |
Yeasts and molds | < 3.000 MMB-SM-61 AOAC 997.02 |
Salmonella in 25 g not detected | MMB-SM-51 SIST EN ISO 6579:2003 |
Chemical properties
Heavy metals
Pb (lead) | < 0,2 ppm REG CE 1881/2006 |
Cd (cadmium) | < 0,1 ppm REG CE 1881/2006 |
Pesticides | REG CE /2006 |
Nutritional value:
100 g of mixture containing on average
Calories | 346 kcal / 1446 KJ |
Protein | 10,8 g |
Carbohydrates | 72,1 g |
Fat | 2,10 g |