l Triticum monococcum, commonly called small spelled and more commonly known as monococcum, is a plant of the grass family and is considered the first cereal cultivated by man around 7500 BC, in the Middle East. From the nutritional point of view, it differs from the common wheat or the hard one due to its high protein content and the high quantity of carotenoids (fat-soluble pigments such as B-carotene, precursor of vitamin A); all play an important role in cellular functions and are efficient antioxidant agents. Furthermore, the monococcus has the characteristic of having non-toxic gluten. It is therefore a very valuable flour, bread and pasta produced with it are even excellent in the weaning diet.
EXCELLENT FOR MAKING COOKIES AND TARTS. From a nutritional point of view, spelled contains many vitamins (A, E, C and group B) as well as mineral salts (Magnesium, Iron, Calcium) and Zinc. For bread making, we recommend using it in the percentage of 50% mixed with ancient soft wheat flour as it does not make it easy to leaven.
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