White Spelt vs Light Spelt Flour - is there a difference?

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happyj on 1 Sep 2017 at 17:45

Hi everyone!

I have often used the knowledge found in this forum but never actually had the need to post. Thank you to all of you for the shared tips.

My question today is simply, is there a difference between white and light spelt flours or are they simply two different names for the same thing? I know that "white" has had the bran and germ removed but wonder if the "light" has had less removed or just another name for the same thing???

Thanks...JULIA

I think white spelt is with all the bran removed like your normal white flour and light spelt is with some of the bran added back in to get the benefits of both white and wholegrain flour. 

Edit:

"Bob's Red Mill Light Spelt Flour is freshly milled on cool and slow turning, century-old stone-buhr millstones and then carefully sifted to remove just enough of the bran and germ to make a great baking flour that is also nutritious".

So I guess light spelt is with some of the bran and germ removed rather than removing it and adding some back in but mounts to the same thing. 

White spelt (Typ 630 in German recipes) has a all bran removed like the wheat in bread flour, and light spelt is a high extraction spelt (Typ 1050 in German recipes).

Karin