100% Organic Whole Spelt Flour - 25 lbs

Product description

Product Description

We are the Farmer, the Miller, and the Baker working together to preserve American farmland for tomorrow while providing the highest quality flour and grains to the bakers of today.

Our company is built on generations of knowledge - dating back over 150 years when flour was an essential staple of daily life and organic was the only way to grow.

We are proud to be employee owned & operated, which means we are personally invested in the quality of our products and our relationships with suppliers and customers like you.

Organic 100% Whole Spelt Flour

Spelt, also known as Farro Grande, is an incredibly ?avorful grain that originates in the area between the Black Sea and the Caspian Sea. Spelt has similar baking characteristics to wheat but can be easier to digest than wheat thanks to its higher water solubility. Whole Spelt Flour can be a great substitute for whole wheat in most baking applications. Our Organic Spelt is grown in the Northern United States and is milled 100% whole with a slow and cool process that retains the rich ?avor of the grain.

What does it mean if a flour says it is “malted”?

“Malted” means that a very small amount of Organic Malted Barley Flour, Malted Barley Flour, or a natural enzyme has been added to the flour to stabilize fermentation. The ‘Malt’ also helps with coloring in yeast risen products.

Is your flour bromated?

Never! None of the products made by Central Milling are bromated.

Is your Organic or Commercial Flour Non-GMO?

All wheat flour produced by Central Milling is Non-GMO. In fact, currently the US has not approved any GMO wheat for sale.

What is “ash” and why would I want it in my flour?

Every wonder what those little specs in your flour are? Those are bits of the bran and the germ that are intentionally left in the flour to increase the flavor, nutrition, and look of the flour. The higher the number, the closer to whole grain the flour is. A number in the name of a flour is an indication of the ash content of that flour. For example, Type 70 is a 70 ash and Type 80 is an 80 ash. This naming convention is the way some common types of flour are named in France.