D1519 1368 Foto Jacques Kok productopname muliflourSpelt has a higher protein percentage than wheat. People with a wheat sensitivity usually tolerate spelt, although no evidence based medical studies confirm this. Bake performance similar to wheat provided the right preparation is used.

Toepassingen

  • Bread
  • Pastry
  • Biscuits
  • Decoration
  • Breakfast cereals