Spelt grain is of the genus Triticum Speltoides, which is an ancient variety of grain that is related to today’s commonly available wheat which is of the genus Triticum Vulgare. There are several varieties of Spelt, all with health benefits attributed to its unique protein characteristics. Spelt, also known as Dinkel, was widely grown in Europe for hundreds of years because its closely-adherent thick husk is more resistant to extreme weather than other wheats. This husk is not palatable and is difficult to remove, and must be removed in an additional milling process, which is one reason Spelt lost popularity in the past. Spelt almost disappeared when it was outclassed in farming, milling and baking performance by more “modern” wheat varieties. Australia now benefits from having original and genetically “true” spelt varieties, because in other countries grain breeders have sought to improve the yield and processing characteristics of old spelt varieties by crossing them with modern wheats. This cross breeding has compromised genetic purity and provided some of the undesirable attributes of modern grain, so our Australian grown and milled spelt has a distinct advantage to imported spelt flours. We build on our close relationships with progressive farmers, and choose to mill selected varieties of Spelt that have been grown in suitable environments so as to ensure reliable production of the best quality spelt breads. Spelt contains more protein, fats and crude fibre than modern Triticum Vulgare wheats, has a different flavour profile, and is reportedly easier for people to digest. Spelt is high in vitamin B17, but is not recommended for coeliacs because flours milled from Spelt still contain Gluten. However, because Spelt is genetically different from conventional modern wheats, Spelt may be suitable as an alternative grain for people sensitive to normal wheat products, and those with mild wheat gluten intolerance. Spelt Flour Spelt grain is sourced, blended, gristed and then milled with the intent to create a flour that performs for the baker in a very similar manner to Wallaby flour, and is able to create a similar range of products.
