* From certified organic origin
Spelt is a very old wheat variant, and is knows as a ancient grain. Spelt flakes are suited as base for muesli and granola, but you can also perfectly use them as a substitute for spelt flakes in bread and cookies. Just like with most grains, spelt is rich of nutritional fibers and proteins. It is also a good source of thiamine and niacin (vitamins B1 and B3), and minerals like mangaan, phosphorus, sink and iron. In order to make the flakes, the moisture content of the grain is raised by means of steam. The grains are then flattened by flattening machines, where they come out as flat flakes. It is almost impossible to flatten grains without steam, because the extra moisture makes sure that the grains are flattened instead of crumbled.
EU Agriculture Germany