Spelt fiber

Das Bild zeigt eine weiße Schale, die mit Dinkelfaser gefüllt ist. Das Pulver hat eine hellbeige Farbe und eine feine, leicht klumpige Textur. Neben der Schale ist etwas Pulver auf einer weißen Oberfläche verstreut.

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Spelt fiber

Product description

Spelt fibers are a natural and high-quality ingredient obtained from the residues of the spelt grain. These fibers are rich in dietary fiber and provide excellent functional properties for a variety of foods. Spelt fibers improve the texture, stability and nutritional value of products and are particularly suitable for baked goods, meat products, beverages and more.

High fiber content
Improves water binding capacity
Improves the texture of foods
Stabilization and emulsification of mixtures
Improves shelf life by inhibiting moisture loss

Our spelt fibers come from controlled cultivation of spelt, which is grown according to high ecological standards. The fibers are processed gently to preserve the valuable dietary fibers and ensure the highest quality.

Our spelt fibers are available in various packaging sizes to meet the different requirements of our customers. The packaging ensures the freshness and quality of the product during storage and transportation. Our packaging options include 20 kg bags, 25 kg bags, big bags and silo trains. Other packaging options are available on request.

Applications

"Spelt fiber is an excellent addition to many foods, not only improving texture and stability, but also providing valuable fiber."

Certified food technologist Wolfgang Walk

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For detailed information on specifications and applications, you can request the data sheet here.

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Spelt fibers are dietary fibers that are obtained from the residues of the spelt grain.

Spelt fibers are suitable for a variety of applications, including baked goods, meat products, beverages, dairy products and snacks.

Spelt fibres improve water retention, increase the fibre content, stabilize mixtures and improve the texture and shelf life of foods.

Spelt fibers improve the texture of foods by binding moisture and creating a uniform structure. This is particularly beneficial in gluten-free and high-fiber products, where a good texture is often difficult to achieve.