Like our spelt semolina, our medium-coarse grain spelt flour is also produced by milling spelt kernels. It is an intermediate level between semolina and "medium-fine grain" flour and contains no husk parts. The spelt flour type 630 is produced by milling the medium-coarse grain spelt flour further; this is primarily used in the making of Spätzle (pasta) and Strudel to lend more firmness to the dough mix.
Please contact our sales team for further information or individual product advice.
Here you can discover more about spelt and the history of SchapfenMühle as an ancient grain specialist.
| Food Industry | C. Faul | +49 731 96746 - 15 |
| Food Retail | J. Elkemann | +49 731 96746 - 67 |
| Export Sales | J. Kutscher | +49 731 96746 - 23 |
Available in conventional cultivation quality.
