Wholegrain spelt flakes flour
Wholegrain spelt flakes flour is obtained by milling flakes made from whole spelt grains (Triticum spp., family Poaceae).
The production of flakes generally involves steaming or heat treatment followed by flattening; the flakes are then milled into flour.
As a wholegrain product, it retains the bran, germ and endosperm, making it richer in fibre and micronutrients than refined flours.
It consists mainly of complex carbohydrates, but also provides protein, fibre and small amounts of fat.
It contains varying amounts of B vitamins, magnesium, phosphorus, iron, zinc and manganese.
Processing into flakes causes partial starch gelatinisation, affecting water absorption and the technological properties of the flour in doughs.
It is used in bread, biscuits, baked goods, muesli and breakfast preparations, providing a characteristic flavour and texture.
Its good fibre content can contribute to normal bowel function and satiety.
Calories
It provides approximately 330–370 kcal per 100 g, with variations depending on the type of spelt, moisture content and production process.
Allergens
Spelt is a type of wheat and contains gluten. It should therefore be avoided by people with coeliac disease or wheat allergy.
Assessment
A nutritionally interesting wholegrain flour, particularly for its fibre and micronutrient content and the characteristic flavour of spelt.
Ingredient verdict: a good wholegrain alternative to refined flours, with a useful fibre content, but containing gluten.
Cons: Allergen
