Spelt wheat (Triticum dicoccum) (Triticum spelta) - purity 99%, moisture 12%, SW > 65 kg/hl


Spelt wheat - one of the oldest grain crops. Wheat archaeologists indicate that these were known since the Stone Age. Spelt wheat classified as special features relevant to human nutrition: a very high level of minerals and trace elements, the higher the protein content compared with conventional wheat. Therefore, in many European countries are dominated by special bakery wares. Spelt wheat is chemically different from conventional wheat. Their grain carbohydrates are found in 61% of 16-17% protein 2% fat, minerals, vitamins, better gluten, grain and chemical composition are close to durum wheat. In such a protein, spelled can be used for the production of pasta. Unlike other varieties of wheat and spelled wheat grain coated with scales. They consist of an average of about 30-40% grain harvest. Scale protect grain from pests and diseases, but they are completely non-threshing separates. Spelt wheat demanding little soil, fertilizer, environmental conditions. Plants grow up to 1.5 meters. tall, smothers weeds and suitable for growing organic farms, sanctuaries near sensitive water bodies with limited use of chemicals.