SPELT

10# Bag	$43.70
12 unit case/12 oz. Bags	$44.55
6 unit case/12 oz. Bags	$24.30
10 unit case/13 oz. Jars	$52.65

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SPELT

SPE-10, RR-SPEBAG12, RR-SPEBAG6, RR-SPES

Description:

Spelt was an important wheat species in parts of Europe from the Bronze Age to medieval times. Spelt is closely related to common wheat and was grown in the ancient near east over 9000 years ago. Currently with the nations attention on better nutrition, Spelt is finding renewed popularity with American consumers. Known as “Dinkle” and “Farrow”, Spelt has superior qualities to Wheat. Spelt is sometimes used as an alternative grain for sufferers of wheat intolerance and mild gluten intolerance. Spelt is a rice shaped grain that is shiny and dark tan. When cooked, Spelt has a sweet, nutty flavor with a firm chewy texture. Spelt can cook in less liquid and in less time than wheat and is more easily digested. When baking Spelt, use about 25% less water and remember that mix times may not exceed 4-1/2 minutes at medium speed or the Gluten will break down and your loaf will not rise

Ingredient Statement:

Spelt. (contains wheat)

Product Description

Spelt, also called Farro, has superior qualities to wheat. It cooks in less liquid, in less time, and is more easily digested. Spelt is also often an option for individuals with Wheat allergies. Spelt does not bake like Wheat. When baking, mix times may not exceed 4-1/2 min. At medium speed or Gluten will break down and the loaf will not rise. When baking Spelt instead of Wheat use about 25 less water.

Physical

Color: Light tan to brown.

Flavor: Wheat-like flavor.

Size: Approximately ¼ inch in length, rice shaped grain.

Chemical

Moisture: N/A Sulfites: N/A Heat Level: N/A

Ingredient Statement:

Spelt. (contains wheat)

Shelf Life: Min 12 months (under optimum storage conditions).

Packaging: Bag in box, food grade paper bag or to customer specifications.

Storage Conditions: Store in a dry, cool place.

Microbiological

SPC: <500,000 cfu / g

COLIFORM: <1000 cfu / g

YEAST: <1000 cfu / g

MOLD: <1000 cfu / g

Due to the nature of raw, agricultural products, the microbiological data provided should be considered as guidelines.

About Nutritional Information

Chieftain Wild Rice Company gathers nutritional information from highly regarded sources. Nutritional analysis can vary due to growing conditions, frequency of testing, and other factors.

Spelt can be marinated with salad dressing, added to soups or stews as a flavor enhancer or substituted for rice in most dishes

Recommended Preparation Instructions:

Soak spelt overnight in water. Rinse and add 1 cup of spelt to 2½ cups of water. Bring to a boil, reduce heat and simmer for 50 minutes. To cook spelt that has not been soaked, simmer for 90 minutes. One cup dry yields 2 cups cooked.