When you are in the business of obtaining large quantities of ingredients for your bakery or grocery store, it makes sense you want to order to correct supplies. You don’t want to find yourself in a situation where your customers are complaining about the flavor, texture, or chemistry of your ingredients. That situation can arise if you choose the incorrect type of ingredient, like flour, as there is a wide variety of flours that can change the taste and texture of a product. As such, you’ll likely want to know the difference between spelt and white flour.

Why It Matters

You have likely had a recipe that called for a specific type of flour you might have never heard of before. It’s normal to wonder why there are different types of flours, and why that matters when cooking or baking something. However, each type of flour can vary considerably when it comes to flavor, texture, and the way it develops and reacts. If you don’t have the correct type of flour, your baked good or food product could come out differently than it usually does. 

Spelt Flour

It normal to wonder what the difference is between spelt and white flour. In terms of taste, spelt flour has much more of a nuttier, tangy flavor due to it being a species of wheat. The wheat also contributes to its texture, making it coarser and denser than many of us are familiar with in white flour. Moreover, spelt flour is quite high in gluten and protein. That’s why spelt flour is great for making thick and hearty breads as the gluten and protein content helps keep its volume and structure. 

Whether you need spelt flour, white flour, or something else for your store, bakery, or restaurant, then you’ll want to choose Glorybee. We have a wide variety of high-quality wholesale ingredients for you to choose from. Check out the different selections of wholesale raw honey we have available. 

White Flour

You are probably rather accustomed to white flour. Many of us already have this type of flour in our pantry. The main way that white flour differs from spelt flour is in the gluten content. If you over-knead spelt flour, it will actually begin to break down due to the high gluten content, which gives baked goods a crumbly texture. On the contrary, you can knead white flour for quite a while, and it will actually strengthen and become more elastic.