To make AHO milled spelt flour grains are brought to sprout before being dehydrated at just 42°C for maximum nutrient retention, and are then milled in traditional stone mills. Our flour is perfect for making pizza, raw bread, pancakes and any other recipe for baking or dehydrating!
You can make a lot of tasty things using white or wholegrain flour. The problem is that these kinds of flour aren't the nutritionally optimal way of consuming the grains. White flour is low in vitamins and minerals, and whole wheat flour is high in anti-nutrients such as phytic acid. Sprout flour provides the perfect balance and is therefore the perfect solution for those who love baking and what to get the most nutrients out of their ingredients!
✔️ Raw and organic
✔️ Hard-to-digest starches removed
✔️ Less phytic acid than in non-germinated form
✔️ Perfect for baking
✔️ One tree planted for every packet bought
✔️ Dehydrated at 42° C for optimal nutrient retention
✔️ Completely Plastic-free Packaging
Sprouted spelt flour*
*dehydrated at 42° C for optimal nutrient retention
888 kJ / 212 kcal
| - of which saturated fats ||0,4 g|
| Carbohydrates ||55,0 g|
- of which sugars
| Fibre ||20,8 g|
| Protein ||11,0 g|
| Salt ||0,03 g|
**Percent of the reference value for daily nutrient intake.
Nutritional Information is liable to variations occurring in natural products.
Store in a cool dry place.
Best used within 12 months