BEMTAT ORGANIC EMMER WHOLE WHEAT FLOUR
It is an ideal flour for making bread, cake, pastry, and muffin.
Emmer (Triticum decoction) has come to be by the 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 the Kars regions of Turkey. The 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.
We, as the Bemtat Group, decided to bring EMMER back to life and help sustain it. Thus, we collaborated with organic farmers in the 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:
● The organically certified wheat is used to produce organic wheat flour in accordance with the laws and regulations of, and the production permit issued by the Ministry of Agriculture registration number TR-59-K-000869 The production is audited and certified by ECOCERT IMO.
● It is not genetically modified and has a (2n=4x=28 chromosomes) 28 chromosomes structure.
● Emmer is very rich in protein, valuable fat acids and iron, magnesium, and phosphor when compared
other types of wheat.
● It helps protect the nervous system and balance 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.
