Spelt flakes
Spelt flakes
Spelt is an ancient grain, cultivated even by the Celts and Egyptians. This ancient grain, which has been spared from the processes of breeding, is particularly well tolerated by the human body. A particular feature is its high protein and gluten content. The whole grains are lightly steamed and milled into flakes. It is used in mueslis, baby cereals, soufflés or burgers.
SKU: 40010
Product details
Product details
Getreideflocken aus dem vollen Dinkelkorn sind die ideale Frühstücks-Basis. Dinkel zeichnet sich durch seinen hohen Eiweißgehalt aus.
Nutritional values & ingredients
Nutritional values & ingredients
100% organic spelt flakes (wheat**)
Origin spelt: Austria
**) According to Ordinance (EU) no. 1169/2011, ingredients produced from grains containing gluten must be clearly labeled with that type of g
Nährwerttabelle (Angaben pro 100g)
Brennwert in Kilojoule | 1,401.00 kJ |
Brennwert in Kilokalorien | 331.00 kcal |
Fett | 1.70 g |
davon gesättigte Fettsäuren | 0.00 g |
Kohlenhydrate | 60.00 g |
davon Zucker | 1.50 g |
Ballaststoffe | 10.00 g |
Eiweiß | 14.00 g |
Salz | 0.02 g |
Preparation
Preparation
Healthy breakfast for every day
Our organic breakfast products form the ideal basis for your healthy start to the day. They provide you with all the important nutrients such as complex carbohydrates, fiber, essential amino acids, healthy fats and plant-based proteins. This is how you start the day optimally strengthened.
✓ Keeps you full for up to 6 hours
✓ Regulates your blood sugar level
✓ Strengthens your digestion and your immune system< /p>
Organic quality from Austria
A product is only as good as the ingredients that go into it. That's why we invest a lot of time and effort in selecting and checking high-quality raw materials from organic farming and in careful processing.
Our high-quality organic ingredients are made into delicious organic porridges and granolas in our own production in Langkampfen in Tyrol , mueslis & more are further processed and sent to you directly from Tyrol.