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One of the kind wheat

Spelt is one of the oldest species of grain, dating back to the Stone Age. In contrast to other species of wheat, Spelt grain is covered with the lemma and palea, which protect them from diseases and pests. Spelt grain does not absorb mineral fertilizers; therefore, it is seldom grown industrially.

Naturally nutritious

Spelt grain contains almost all nutritional substances and vitamins, which are necessary for the humans. The main difference between Spelt and regular wheat is that vitamins and nutritional substances are spread in all layers of Spelt grain. Thus, more of them remain in flour even after fine grinding. 

Nutritional substances of Spelt grain demonstrate excellent solution characteristics; therefore, they are easily absorbed by human body. Supposedly, pastries baked with Spelt flour do not cause weight gain.

Unique gluten structure

Spelt gluten is different from other wheat. Research shows that Spelt gluten does not cause the allergic reaction to third participants who are sensitive to gluten of regular wheat.