Wholemeal spelt flour indicates that only the husk has been removed, so there is a lot of bran left in the flour. This is suitable for wholemeal breads, which will be heavier and tastier than their white counterparts.
Produce of Germany
Nutritional Information: (Typical analysis per 100g) Energy 1640 kJ Protein 14.3 g Fat Total 2.2 g - Saturated <1 g Carbohydrates 60.1 g - Sugars 1.1 g Sodium 1.7 mg