Organic Emmer Whole Wheat Flour

ORGANIC EMMER WHOLE WHEAT FLOUR It is an ideal flour for making bread, cake, pastry, and muffin. Emmer (Triticum dicoccon) has come to being by natural hybridization of wheat. No human hands ever touched it. And so its gluten content is primitive (otherwise known as wild gluten) and very low. It began to be cultivated approximately 12,000 years ago; its origin is Anatolia and particularly Kars regions of Turkey. Majority of the wheat produced with contemporary methods of agriculture today has 42 chromosomes. However, Emmer wheat has 28 chromosomes. The most important characteristic of the Emmer wheat is that it has a very thick shell surrounding the seed and also the awns of the spikelet are also very thick due to its natural adaptation to the harsh and cold weather. These strong husks make Emmer a hulled grain and they also make the grinding process harder. As it is not treated with any hybridization process and it is self domesticated, it has high fibre and protein content. Gluten values are lower than those of the other wheat types. Although these ancient wheat types have been consumed over thousands of years, gluten intolerance is relatively a new phenomenon in human history. This is most probably because the evolved wheat of today is structurally changed and modified over the years in order to increase the yield and other aspects. Thus modified gluten of modern wheat --the last link in the wheat evolution--is thought to be the cause of increased frequency of such diseases as celiac and gluten intolerance. We, as the Bemtat Group, decided to bring EMMER back to life and help sustain it. Thus, we collaborated with organic farmers in Kars region. Our stone mills were a perfect match for grinding this ancestral wheat and we are proud to offer our customers our unique organic EMMER wheat flour. Characteristics of Organic EMMER Wheat and EMMER Wheat Flour: It is not genetically modified and has a (2n=4x=28 chromosomes) 28 chromosomes structure. Emmer is very rich in protein, valuable fatty acids and iron, magnesium, and phosphor when compared to other types of wheat. * It has very high values of vitamins A, E, B1, B2 and is rich in niacin content. Therefore, it strengthens the immune system. * It helps protect the nervous system and balance the metabolism. * It has a regulator effect on the hormones and intestines due to the amino group acids content. * It has high fibre and protein due to its wholeness. Gluten values are also lower than the other wheat types. * The primitive gluten it contains is more easily digested than that of the gluten found in the evolved wheat. When used with sourdough the digestion process is even easier since the sourdough will help dissolve the primitive gluten. However, it is not recommended for coeliac patients and those having gluten sensitivity.