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Spelt and Honey

Spelt is a grain less known and much older than its modern cousin, wheat. They estimate that spelt was cultivated more than 7,000 years ago!

However, in the 19 th century, after the fast evolution of modern agricultural techniques, it stopped being cultivated, because it was no longer profitable for farmers.

Luckily, spelt was not completely lost, and in the mid-1980s it was rediscovered in Europe, because of that, now we can enjoy this magnificent cereal.

Spelt has maintained its original characteristics which provides an incredible nutritional profile, along with an easy digestion that gives it anti-inflammatory qualities.

It offers us with proteins and amino acids called lysine, which it is essential. It also provides fiber, minerals (magnesium, phosphorus, zinc) and vitamins B, E and A.

To get an idea, a slice of spelt bread contains about 75% riboflavin (vitamin B2).

Producing bread with a cereal that didn’t go through many stages of genetic modifications plus with our special formula where we add honey in many presentations makes this product to be a delight for the palate.

Thanks to its great richness in nutrients, spelt is a great aid for our health, supporting in a healthy form of its functions in the cardiovascular system, bone, nervous system and immune system.