Chalkidiki Flour Mills S.A.
GreekEnglish (United Kingdom)Serbian (Latin)Bulgarian (?????????)

Schwaben korn - Dinkel

Schwaben korn-Dinkel

Schwaben korn-Dinkel: German wholemeal bread from spelt (Dinkel)

Full mix to produce delicious wholemeal bread from spelt (Dinkel), wheat flakes with spelt, yeast, potato flakes and sunflower seeds.

A unique dining pleasure, bread lasting freshness.

alt 25 kg    alt 100 %
alt Back

Spelt - a grain for the future

To download a lecture by Karl Schmitz click here

Interesting Information about Spelt

Spelt Wheat, in German language ?Dinkel?, is a derivative of the primary wheat (lat. triticum spelta). Common to both is the strong unit between the outer spelt and the kernel. But the spelt is not useless at all, it is highly functional: it protects the grain from environmental pollution in a natural way.

For a long time, the spelt wheat cereal was known in Swabia only, in the Southern part of Germany. This region is known for its poor and stony soils and its rough climate. As the spelt wheat, however, is a rather unpretentious plant, this region is well suited for its cultivation. The crop yield from spelt wheat of course is much lower than the one from other types of cereals.

Around the spelt-story there arose and developed the so-called ?Hildegard medicine?. It was in the Middle Ages when St. Hildegard, a ? for those times ? very learned and modern thinking nun of Bingen on the Rhine, discovered the advantages of the spelt wheat for the human nourishing. Thanks to the re-discovery and publication of St. Hildegard?s papers the spelt wheat gained new popularity. At the beginning, this was the case only in Germany. But meanwhile, this cereal is known and very appreciated in all other European countries as well.

Spelt wheat is reputed to be a ?natural remedy?; as compared to other cereals it contains a perfect balance of ingredients. Thanks to its good digestibility the spelt wheat has turned out to be a successful remedy against degenerative diseases, skin diseases (dermatitis), disease of the mucous membrane as well as metabolic or digestive problems. It should be applied as a basic diet during the treatment.

The SchapfenMuehle in Germany has practised and developed the treatment of Spelt since generations. In accordance with their own given standards appointed farmers are growing high-quality spelt wheat. From our various Dinkel flours they are composing finest blends for the production of bread. Along with the lines of this long tradition SchapfenMuehle supply your bakery the raw material for the following bread specialities:

Swabian Dinkel Loaf
The most traditional spelt bread as it was produced since centuries in the farm houses on the Swabian Mountains. Consisting to a 90% of spelt, additional rye flour and potatoes for long lasting freshness
Dinkel Yogurt bread and rolls
The interesting taste of spelt wheat combined with yoghurt, sour dough and sunflower seeds provide an outstanding bread flavour. The crust is tender crispy and short in bite, the crumb is soft and has an appetising golden yellow colour.
Dinkel Malt Bread
Spelt flour and flakes in perfect combination with malt from wheat and rye gives this bread its particular taste. The grainy bread further contains soy grits, sunflower seeds, sesame and linseed.
Schwabenkorn bread
This wholemeal spelt wheat bread is a typical compact German bread type. Contains wholemeal spelt flour and flakes, sour dough made from spelt, potato flakes und sunflower seeds. The mild sour dough flavour combined with the slightly sweet spelt aroma gives this bread the unique taste.

German Mixes

Berliner Fein 50%

Berliner Fein 50%

Berlin Schapfen fine 50% is a powerful base for the preparation of Berlin Продължение...

DINKEL - Loaf bread mix

DINKEL - Loaf bread mix

Ready-to-use mix for the production of typical Swabian Dinkel specialities. Продължение...

DINKEL - Spelt  Wholemeal

DINKEL - Spelt Wholemeal

Wholegrain valuable flour, from well-balanced natural grain. Продължение...

DINKEL Spelt type 630

DINKEL Spelt flour type 630

Spelt is a valuable, well-balanced natural grain. Продължение...

Mais mix

Excellent german mix for the production of delicious fluffy corn bread. Продължение...

Malt & grain: Black wholegrain

Malt & grain: Black wholegrain

Concentrate for the production of dark wholegrain bread & rolls, Продължение...


Pain Rustique: Mediterranean breads

Concentrate for the production of French & Italian traditional breads like Продължение...

Top fit

Top fit: the bread of athletes

Concentrate for wholegrain bread, sandwiches and buns. Продължение...

Pumpkin seed

Pumpkin seed

This concentrate from Austria gives a distinctive flavor to our bread, Продължение...


Krustika: concentrate for country-style rolls with yeast

Contains yeast for integrated aromatic flavor and crunchy crust. Продължение...


Islander: light wholegrain

Light wholegrain bread with a slight aromatic flavor. Продължение...

Pane Capricciosa

Pane Capricciosa for the production of bread with Mediterranean spices

Concentrate for Italian style bread: ciabatta, baguettes, focaccia, and for different kinds of bread. Продължение...

Vollkorn Malzsauer

Vollkorn Malzsauer: natural dried yeast

Carefully dried yeast to maintain full flavor taste. Продължение...

Rye plus

Rye plus: German black rye

The whole world knows the delicious German dark bread, Продължение...

Schwaben korn-Dinkel

Schwaben korn-Dinkel: German wholemeal bread from spelt (Dinkel)

Full mix to produce delicious wholemeal bread from spelt (Dinkel), Продължение...

Potato bread

Potato bread

Concentrate with dried potato flour and rye sourdough. Продължение...

Golden Brezel mix

Golden Brezel (Pretzel) mix for the traditional German Brezel sticks & Rolls.

Concentrate for the traditional German Prezels, buns, rolls with the golden crust. Продължение...

Hazelnut filling

Hazelnut filling for cakes, strudel

The taste of fresh baked hazelnut dough for you. Продължение...

Bavaria concentrate

Bavaria concentrate: Bavarian bread

For authentic Bavarian crispy bread and rolls, with spices. Продължение...