Spelt flour,Australia price supplier

Spelt Flour

 

Description:

 

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.

 

Purpose of use:

 

Spelt is gaining importance. In the past, spelt was the most important wheat variety in the human diet. In our
mill, spelt is ground using traditional millstones, which roll slowly, ensuring that the milled grain heats only a little. This  preserves all the Vitamins and enzymes. In comparison with other Cereals, spelt has retained all its excellent attributes and  qualities, which have partially or entirely disappeared in modern cereal varieties due to breeding. Most sources stress that spelt  is rich in Dietary Fibre and B vitamins, especially niacin and thiamine. Compared to wheat, spelt contains more carotenoids,  which are essential for the synthesis of vitamin A. Spelt also contains mucopolysaccharides, which stimulate the body’s immunesystem. Spelt is used like any other cereal, but it must be pointed out that it is not safe for coeliac disease patients. It can be used for making pancakes, cookies, biscuits, pastries and bread.Another use is as a thickening agent for various dishes. Spelt flour is suitable for spelt pastry, spelt bread and other tasty food. The product is used for food purposes. Heat treatment is needed.

 

Quality parameters

Moisture (130°C) max 15 % ICC 110

Ash (900°C) max 1,0 % ICC 104

Sand max 0,05 %

 

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

 

Packing :

 

The product is packed in paper bags of 1 kg and 25 kg or by agreement. After filling, there may be loss of weight due to  drying.

 

Storage:

 

The product is stored in a cool, dry place on the pallet, raised from the ground.

 

Shelf life:

 

12 months

 

Allergens:

 

Product contains gluten.

 

Legal regulation:

 

The product meets the requirements of the Rules of cereal products, Ur.l.RS 26/03, 31/04, 45/08 and the
requirements of the Regulations on the general labeling of prepackaged food Coll. l RS 71/00.

 

GMO status:

 

It does not contain ingredients or additives, which should be declared as GMO in the European regulative
1829/2003 and 1830/2003!