Organic Spelt Bran (Lacoste)
Our organic spelt bran is basically the eatable outer skin of the spelt grain. It is very nutritious and great to add to a multitude of recipes. Spelt, also known as ''dinkel wheat'' or ''hulled wheat'', is a species of wheat that has been cultivated since approximately 5000 BC.
Spelt was introduced to north America in the 1890s. In the 20th century, spelt was replaced by bread wheat in almost all areas where it was still grown. The organic farming movement revived its popularity somewhat toward the end of the century, as spelt requires less fertilizer. Since the beginning of the 21st century, spelt has become a common wheat substitute for making artisanal loaves of bread, kinds of pasta, and flakes.
What is ''Moulin Lacoste''?
- This historic mill was built in the early 1830s in Sainte-Claire (Chaudière-Appalaches) in Quebec. It was at the heart of the development of the parish of Sainte-Claire and the Abenakis. Over the years, grain for the animals and flour were ground there. They sawed wood, made boards, planks, beams and cedar shingles. At that time, the mill was driven by the water of the river, it was dependent on the rhythm of the river.
- The mill fell into a long lethargy during the 1970s. When the turbines gave up the ghost, the owners closed the mill. It was resurrected one fine day in April 1982 under the vision of Hubert Lacoste. He saw in the milling of grains on a stone millstone a way to give back its titles of nobility to the mill and to offer to everyone flour ground on stone millstones. A flour of the highest quality, allowing everyone to choose between so-called commercial flour and this noble product, which has existed for thousands of years as a staple food and a powerful support for daily activities.
- Under Hubert's leadership, thousands of tons of good flour have been produced. In 1986, the quality of these nourishing flours was certified organic. It was sold in Japan, Australia, France, Belgium and many parts of Canada and the United States. In the fall of 2015, after nearly 40 years of service to quality and wellness, Hubert retired.
- Today his son, Reno Lacoste has taken over the reins of the company. He wishes to continue this tradition of quality that his father established and offer you organic stone-ground flours with the same passion that has animated and still animates my family.
- Lacoste flours are what you would expect from a high quality family mill with attention to details from grain selection to the final product.
- Grains are sourced in Quebec and Ontario with an emphasis on local farmers as much as possible.
We source our flour directly at the mill in Sainte-Claire (Chaudière-Appalaches) in Quebec. By partnering up with the mill we can guarantee an exceptional price and freshness. In order to continue to serve smaller customers there can be up to a 4 week lead time on small flour orders (under 10 bulk bags). If there are any other items in your order we will ship the flour separately.
Locally made in Canada, buying our organic spelt bran encourages local businesses and reduces pollution from long-distance transportation.
- Nothing beats vacuum sealing for freshness.
- Store below 15°C and < 65% humidity.
- Store in the dark as light degrades flavors.
- Mason jars make great storage containers.
- Can be frozen to prolong shelf life.
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Finally found a source for Spelt Bran
I've been looking for spelt bran in Ottawa now for the last 4 years and none of the local stores could find a source for it. So I was happy to see this available from OnlineOrganics. I like spelt bran much better than red wheat bran. It tastes better and has higher fibre content. I use it to make a high fibre porridge, and my son uses it to make bran muffins, and high fibre pizza dough (and occasionally bread). This spelt bran was received in good condition and I'm very happy with it. I wish it was available in smaller bags (5Kg would be nice), but the smallest bag they had was 10Kg. I've purchase 10Kg bags in the past, and find that it goes rancid after a year or so if you just leave it in the paper sack. This time I've packed most of it for future use in heat sealed 1 gallon Mylar Aluminum Foil Bags along with a couple of 300cc oxygen absorbers. Hopefully it will last a few years when stored like this in a cool place, so I won't have to worry for a while about running out of spelt bran again.