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To produce spelt flakes, whole kernels of spelt are flattened and flaked. Then, the flakes are exposed to a thermal process allowing the counteraction of the enzyme leading to the rancidity of the grain, which provides an expanded shelf life to the product. Spelt flakes are a high source of dietary fibre and a source of iron.
Use spelt flakes in your recipe to replace a part of the ground meat, such as in a lasagna, a spaghetti sauce, or in a burger mixture!
