Wholemeal Spelt Flour
1000g

3,98

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SKU: 8052789930193 Category:

Stoneground

In stock

Description

Perfect for bread, pizza, desserts and biscuits.
Spelt is the ancestor of soft wheat.
Compared to wheat flour, it is less caloric and richer in fiber.
It has a naturally sweet flavor.

Zutaten

100% Wholemeal Spelt Flour stoneground.

Preparations tips

Recipe:

Wholemeal Spelt Flour 1000 g; water (35°C) 600 / 650 g; extra virgin olive oil 40 g; Lievì Yeast 30 g; Salt 20 g.

Method:

Mix all the ingredients in an environment at 25 °C until a smooth and dry mixture is obtained, last add oil. Let the dough rest in a bowl covered with a plastic sheet. Shape the “zoccoletti” into triangles weighing 60/80 g. Leave to rise for about 45 minutes at a temperature of 22/24 °C with humidity. Heat the oven to 180 °C and bake for 20/25 minutes.

Professional Use

Recipe:

Wholemeal Spelt Flour 1000 g; water (35°C) 600 / 650 g; extra virgin olive oil 40 g; Lievì Yeast 30 g; Salt 20 g.

Dough mixing time and temperature:

12 min. in 1st speed + 8 min. in 2nd speed at 25/27 °C

Method:

  • Mix all the ingredients until a smooth and dry mixture is obtained
  • Let the dough rest for 30/35 minutes
  • Shape the “zoccoletti” into triangles weighing 60/80 g.
  • Leave to rise for 45 minutes at a temperature of 30 °C with humidity 80%
  • Bake at 210/220 °C with steam for 20/35 min.

For a better result: towards the end of baking open the valves

Nutritional Value

Wholemeal spelt flour contains dietary fiber, B vitamins, magnesium and other mineral salts. It is greatly appreciated for its digestibility and for its action on the entire digestive system. Baked products made with wholemeal spelt, thanks to the greater content of dietary fiber, have a beneficial regulatory effect in cases of lazy bowel syndrome and help reduce the concentration of cholesterol in the blood.

Spelt is a natural source of riboflavin, a vitamin that plays a fundamental role in the balance of the nervous system and that, for this reason, seems able to reduce the frequency of migraine attacks.

Spelt is also one of the few plant foods to contain methionine, an essential amino acid that plays a central role in the production of melatonin (sleep regulator hormone), the proper functioning of joints, and in the neutralization of the toxic effects of heavy metals, encouraging their elimination.

Medical research shows that the use of wholemeal and relatively low gluten flours helps to reduce eating disorders and diseases such as gluten intolerance and celiac disease.

Stone-ground

Hagrinen flours are stone-ground. This traditional process allows the whole grain of the wheat to be processed with the slow speed of the millstones, thus avoiding overheating the flour, leaving intact the nutritional properties of the grain and preserving the germ that contains important nutrients.

Wheat germ oil enriches the flour with vitamins and minerals such as phosphorus, potassium and magnesium. Furthermore, stone grinding guarantees a healthier and balanced diet, preserving the authentic flavor of the grains used.

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