Spelt Flour Wholemeal - 250g
Spelt Flour Wholemeal - 1kg

Spelt Flour Wholemeal

Weight
$1.00

Wholemeal spelt flour is a nutritious alternative to traditional wheat flour, offering a slightly nutty flavour and a rich source of dietary fibre. It is produced by grinding the entire spelt grain, preserving the bran, germ, and endosperm, which contributes to its higher nutritional value. Ideal for baking bread, pastries, and other baked goods, this flour can be used in a variety of recipes, providing a wholesome option for those seeking a more natural ingredient.

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Nutrition Score
Calculated A–E rating based on key nutrients. Intended as a general guide only.
A
B
C
D
E
Allergens
Wheat Gluten
Nutritional Information

Energy, 3700 kJ
Protein, 0 g
Fat, total, 100 g
- Saturated, 14 g
- Monounsaturated, 73 g
- Polyunsaturated, 11 g
Carbohydrate, 0 g

Wholemeal spelt flour,(100%)

Store in a cool, dry place. Keep tightly sealed and away from direct sunlight. Avoid exposure to moisture and extreme temperatures.

The nutritional panels, ingredient lists, allergen information, and nutrition scores provided on this website are estimates only. Border Just Foods makes no warranties or representations regarding the completeness, accuracy, or reliability of the provided nutritional information. Customers with dietary restrictions or allergies should independently verify product details before consumption. Border Just Foods shall not be held liable for any inaccuracies or discrepancies in nutritional information or any resulting adverse effects.

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At Border Just Foods, sustainability is at the heart of everything we do. Buying in bulk helps cut down on unnecessary packaging, and we encourage you to bring your own containers when shopping in-store. Every small change makes a big difference. Our commitment includes.

  • Partnering with local farmers to reduce food miles and support ethical sourcing
  • Using minimal, recyclable, and compostable packaging for online ordens
  • Encouraging a zero-waste shopping experience for our customers.