Puffed grains as an addition in breakfast cereals and salads. The puffed grains have a nutty taste and a special bite.

This originally Ethiopian grain contains a high proportion of anthocyanins (purple color). Anthocyanins are antioxidants. Bake performance is similar to spelt.

Rye has a high fiber content. This quickly causes a saturation effect. Rye has a low glycemic index. The gluten are different from wheat, so the baking performance is poor.

Rye has a high fiber content. This quickly causes a saturation effect. Rye has a low glycemic index. The gluten are different from wheat, so the baking performance is poor.

Rye has a high fiber content. This quickly causes a saturation effect. Rye has a low glycemic index. The gluten are different from wheat, so the baking performance is poor.

Sorghum contains no gluten and many proteins. The flour is widely used for flatbreads. The brown/red seeds contain many anti-oxidants.

Spelt bran contains ± 50% fiber. Because the spelt is dehulled, the bran contains less pesticides residues and mycotoxins than wheat fibers.

Spelt has a higher protein percentage than wheat. People with a wheat sensitivity usually tolerate spelt, although no evidence based medical studies confirm this. Bake performance similar to wheat provided the right preparation is used.

Spelt has a higher protein percentage than wheat. People with a wheat sensitivity usually tolerate spelt, although no evidence based medical studies confirm this. Bake performance similar to wheat provided the right preparation is used.

Spelt has a higher protein percentage than wheat. People with a wheat sensitivity usually tolerate spelt, although no evidence based medical studies confirm this. Bake performance similar to wheat provided the right preparation is used.

Spelt gluten (70-78%) support the baking performance and improve the structure of the product. Dosage 1-3%. In Southern Europe spelt gluten are used in vegetarian products..

Spelt has a higher protein content than wheat. People with a wheat sensitivity usually tolerate spelt, although no evidence based medical studies confirm this. Bake performance similar to wheat provided the right preparation is used.

Spelt has a higher protein content than wheat. People with a wheat sensitivity usually tolerate spelt, although no evidence based medical studies confirm this. Bake performance similar to wheat provided the right preparation is used.

Spelt has a higher protein content than wheat. People with a wheat sensitivity usually tolerate spelt, although no evidence based medical studies confirm this. Bake performance similar to wheat provided the right preparation is used.