Spelt flour will give you a lighter texture in baked goods and works well as a substitute in recipes that call for all-purpose flour. It differs to regular flour as it has had the bran and germ removed.
| Origin | Imported |
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Ingredients |
Whole Grain Spelt Flour |
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Nutritional Information: Amount per 100g |
Energy 1470kj Protein 13.5g Total Fat 3.1g Saturated Fat <5g Total Carbohydrate 62.1g Sugar <1g Dietry Fibre Sodium <13 mg |