The spelt matzos are also yoshon. There are now a few mills that were set up by the Orthodox Union of New York has set up a program to get some sort of handle on the yoshon status at the mills. There are bags in the 50 and 100 lbs. Some very large commercial bakeries or cookie manufactures get their flour in bulk tankers or rail cars. As far as we know now they are not being monitored for yoshon.
Some mills get their wheat by boat or barge from different growing regions.
The shipments coming to the mill may very well be from the new spring wheat, while the next shipment may be from another region that their wheat is still yoshon. It is important for the yoshon consumer to familiarize themselves with the various different codes that manufactures use that may contain dates, which at first can be very confusing. There are usually letters and numbers used in a code. Usually it will be an expiration date or some time frame after production, such as a year or 18 months after production. Another type of coding used is 2S290L, only the number 290, which would be the day of year, all of the rest, are unimportant.