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DINKEL Spelt flour type 630

DINKEL Spelt type 630

DINKEL Spelt flour type 630

Spelt is a valuable, well-balanced natural grain. Above all, gourmet and allergy sufferers have long appreciated its benefits. Because spelled protein, minerals, trace elements and vitamins combine in a perfect ratio. In addition, spelled by its high gluten content is best suited for baking and cooking and extremely versatile in its use.

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Spelt - a grain for the future

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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 Opširnije...

DINKEL - Loaf bread mix

DINKEL - Loaf bread mix

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

DINKEL - Spelt  Wholemeal

DINKEL - Spelt Wholemeal

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

DINKEL Spelt type 630

DINKEL Spelt flour type 630

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

Mais mix

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

Malt grain ? Crni hleb sa puno semenki

Koncentrat za pripremu crnog hleba sa puno semenki i rolls, Opširnije...

Pain Rastique ? Mediteranski hlebovi

Koncentrat za pripremu francuskih i italijanskih tradicionalnih hlebova, Opširnije...

Top fit ? hleb sportista

Koncentrat za crni hleb sa puno semenki, sendvi?e i lepinjice. Opširnije...

Pumpkin seed ? hleb sa kukuruznim semenkama

Kukuruzne semenke iz Austrije pru?aju nam karakteristi?an ukus u ovom hlebu, Opširnije...

Krustika koncentrat za doma?e rolls sa kvasnim testom

Sadr?i kvasnu smesu radi upotpunjenog mirisnog ukusa, Opširnije...

Islander ? lagan hleb sa puno semenki

Hleb svetle boje sa puno semenki, laganog mirisnog ukusa. Opširnije...

Pane Capricciosa za pripremu mediteranskih hlebova sa za?inima

Koncentrat za hleb u italijanskom stilu : Opširnije...

Vollkorn Malzsauser ? prirodna isu?ena kvasna smesa

Pa?ljivo isu?ena kvasna smesa kako bi u potpunosti o?uvala njegov aromati?ni ukus.. Opširnije...

Rye plus: German black rye

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

Schwaben korn-Dinkel nema?ki integralni hleb od spelt p?enice (Dinkel)

Potpuna smesa za pripremu najukusnijeg integralnog p?eni?nog hleba spelt (Dinkel), Opširnije...

Potato bread hleb od krompira

Koncentrat sa isu?enim bra?nom krompira i ra?ene kvasne smese.


Golden Brezel mix za tradicionalne nema?ke Brezel sticks & Rolls.

Koncentrat za tradicionalne nema?ke Brazels, djevreke, rolls sa zlatastom korom. Opširnije...

Hazelnut filling ? smesa za punjenje torti i ?trudli

Ukus sve?epe?enog le?nika za va?a testa.


Bavaria concentrate ? Bavarski hleb

Za autenti?ni hrskavi hleb i rolls, sa za?inima. Opširnije...

Ra?eno bra?no tip 997

Koli?ina praha 0,9 ? 1,1 %. Proizvodi se od ?iste ra?i, bez dodavanja drugih ?itarica. Opširnije...