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Schapfenmuehle - Worth knowing about spelt
Spelt, (Triticum spelta in Latin) is a hexaploid species of the indigenous wheat, with which it has in common that the outer layer (also called spelt) is firmly connected with the corn. Admittedly only the kernel is of any use; the spelt is suitable for being ground into animal feed or for the filling of quilts and mattresses. Indeed the spelt has a purpose: It protects the kernel from environmental impact. The disadvantage for the processors: It makes an additional stage of processing necessary, namely, the peeling. For a long time spelt was only known in the SwabianMountains, since there it was able to be cultivated on the stony ground and in the harsh climate. It produces smaller yield than other types of corn. The “Hildegrad medicin” developed around spelt. In the Middle Ages the holy Hildegrad, a scholar and for her time forward-thinking nun from Bingen on the Rhine, had already recognised the advantages of spelt for human nourishment. With the re-discovery and publishing of the writings of Hildegard from Bingen, the spelt once again became popular - to begin with only in Germany, but by later on also in other European countries e.g. in Scandinavia, Italy and the Netherlands. . Spelt is described as a ‚natural health treatment’, because compared to other types of corn it is supposed to offer optimally balanced ingredients. Because of its own bioavailability, it has been proven as a basic diet for the treatment of degenerative illnesses, skin and mucosa illnesses, metabolism and indigestion complaints. The positive effect of spelt is above all known with neurodermatitis. Neurodermatitis is a wide spread skin disease, especially among small children, for which food allergies are regarded as a possible trigger of symptoms. Indeed, the improvement to the digestive system resulting from spelt, which has long been described in literature, has not been analytically extensively examined, but many times empirically confirmed. The reasons for this effect lie both in the protein, as well as in the structure of the starch. Spelt flour is technically similar to wheat flour in terms of baking, the processing is however more demanding due to the structure of the protein. A few years ago bakers mostly used spelt flour, just as today rarely wheat flour is only added. For the improvement of the dough properties gluten and corresponding special bread improvers are often added. In the SchapfenMühle, the Franckenkorn spelt variety is mainly processed, although Oberkulmer Rotkorn and Schwabenkorn are also produced. Alongside the classical milling products from spelt like flour, grits and flakes we are also offering a range of ready-for-use premixes and concentrates with a spelt base. A further speciality is our „spelt like rice“. The pre-moistened spelt grains are prepared like rice with 12-15 minutes cooking time. A delicate accompaniment to meat, fish and vegetables, or as a risotto. We also obviously offer spelt products according to the BCS certified organic quality.
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