Spelt is considered one of the oldest cereals. Due to its adaptability to a wide range of climatic and soil conditions and its high resistance to diseases and pests, it is very suitable for organic farming. Four spelt varieties are grown in the Republic of Croatia: Ostro, Bc Vigor, Hildegard and Lohengrin. Spelt contains high amounts of protein, carbohydrates, fats and minerals and is therefore considered a nutritionally valuable food. It is exceptionally rich in B-complex vitamins and contains vitamins E, A and C in smaller amounts. It contains less gluten compared to wheat and is therefore suitable for people with gluten intolerance. It is rich in fiber, which has a positive effect on digestion, and due to its low glycemic index, it is considered a risk factor for the development of diabetes. Spelt can be milled into wholemeal flour or subjected to a fractionated milling process. The possibility of fractional milling of two samples of spelt grain was investigated. Milling was carried out in Buhler MLU-202 laboratory mill to obtain milled fractions of spelt grains. The fraction of spelt flour is combined into a flour sample with an approximate mineral content of 0.5%, which is used for laboratory analyses such as: percentage of flour, moisture content determination, ash content, falling number. For spelt grains, hectolitre weight, 1000-grain mass, protein content, moisture content, ash content and sedimentation value were determined.