Backfein

Spelt flour smooth
Type 700

Spelt is an ancient special wheat variety where the spelt grain is still encased in the hull. It serves as a protective coat for the actual spelt grain against harmful environmental influences.

Haberfellner’s spelt flour of type 700 has almost the same baking properties as normal wheat flour of type 480 or 700. However, spelt flours are typically slightly darker than regular wheat flours.

Usage

Spelt flour can be used in almost all conventional baking recipes. When prepared dough is allowed to rest for a longer time, spelt flour exhibits a water absorption capacity that is about 1-2% higher. Haberfellner's spelt flour is also well-suited for mixing with all conventional wheat or wholemeal flour recipes.

Tip

The dough made from spelt flour is slightly softer than normal dough. It is recommended to let the spelt flour dough rest (“soak”) for a little longer.

Table of usage

Usage	Spelt flour smooth
Roux
Sauces/Bèchamel	•
Puff pastry	•
Choux pastry	•
Sandmasse (cake)
Strudel dough	•
Pancakes	•
"Nockerl" (dumplings)
"Knödel" (boiled dumplings)
Yeast dough	•
Dough made with curd cheese
Baking powder dough	•
Sponge cake	•
Biscuits	•
(Flour) dusting
Gingerbread
Rye breads
Specialty pastries

Storage and Shelf Life Tip for Flours:

Flour (or semolina) should always be stored dry and not above room temperature. Additionally, it should not be exposed to cooking vapours or sunlight. It is best stored in its original packaging in a tin or in a storage jar with a tight-fitting lid. Never mix fresh and old flour. Because of its fat content, wholemeal flour should always be bought in small quantities and stored in a very cool place. Properly stored, light-coloured flours will keep for about 1 to 1.5 years, darker flours for 6 to 8 months and wholemeal products for about 6 to 8 weeks.