Spelt Milling

Spelt (Triticum spelta) is a hexaploid species of wheat. Spelt was an important staple in parts of Europe from the Bronze Age to medieval times; it now survives as a relict crop in Central Europe and has found a new market as a health food. Spelt is sometimes considered a subspecies of the closely related species common wheat

Spelt contains about 57.9 percent carbohydrates (excluding 9.2 percent fibre), 17.0 percent protein and 3.0 percent fat, as well as dietary minerals and vitamins As it contains a moderate amount of gluten, it is suitable for baking.

Spelt is closely related to common wheat, and is not suitable for people with celiac disease. Some people with wheat allergy or wheat intolerance tolerate spelt.

We have delivered spelt milling plants to several countries in Europe. Recently we have made deliveries to Denmark, England,  Norway and France.

The first ecological milling plant in the municipality Spydeberg in Norway was officially opened on 28 September 2007. The plant primarily grinds spelt flour and polish spelt grain. The capacity is up to 1 ton/hr.

Official opening of  Holli Mølle, the first ecological milling plant, in Spydeberg, Norway.