In many cases, improvers for wheat baked goods can be used to produce spelt baked goods, too. However, it is important to observe the local regulations regarding the amount of spelt in the recipe. The following table lists examples of spelt-based improvers and mixes that offer the user a high degree of processing reliability.
At IREKS GmbH, systematic analyses of commercially cultivated pure spelt samples were carried out over several years. The grain samples were first hulled and ground into spelt flour 630 on a laboratory mill. The flours were then baked in a standardised baking test for spelt bread against a standard spelt flour. Also these tests showed that the analytical flour parameters do not always indicate how the dough properties and baking properties will turn out. In fact, these studies clearly showed that the dough and baking properties depend very much on the variety.
In order to guarantee flawless and consistent quality of spelt mixes and spelt improvers, the appropriate varieties for cultivation are determined annually by means of laboratory analyses and baking tests. In cooperation with contract farmers, these varieties are grown, analysed after harvesting and tested for their suitability for baking before they are processed into IREKS mixes and improvers.