Spelt is one of the oldest grain crops, which dates back and has remained unchanged to this day. Unlike conventional varieties of wheat, spelt grain are covered by lemma and palea, which protect them against diseases and pests. Spelt does not absorb mineral fertilizers; therefore, it is seldom grown industrially. These are genetically healthy grain resistant to environmental pollution. Spelt grain contains almost all nutrients and vitamins, necessary for well-balanced human nutrition. But, most importantly, vitamins and other nutrients, as distinct from usual wheat, are distributed in all layers of grain rather than accumulating in spelt grain membrane, thus they are preserved after the milling process even in the finely ground, flour.
Spelt Wholegrain and Spelt White flour is grinded according to the old milling traditions with stone-mill.