Durum wheat flour. Types of bread made from durum wheat. Spelled flour

Hello everybody. Cooking from durum flour has been my long-time dream. But I didn’t want to order it in online stores. But now this flour is constantly sold in Ataka, and in Auchan, of course.

Price about 45 rubles per 500 grams.

Appearance of packaging​

This is what it looks like the flour itself.

Flour is very similar to semolina. Its color is yellowish.

Now I’ll tell you about my experience of using flour in business.

I used flour with caution at first. The first experiment began with adding flour to zucchini pancakes. Here is a photo of the process. By the way, I always add bran.

Here is a photo of the result.

The pancakes turned out with a golden hue. I didn’t notice anything special in the taste. And I became bolder. I decided to add this durum flour to regular flour and make pizza.

My pizza is vegetarian, without sausage. Just red onion, tomato sauce and cheese. The pizza dough with the addition of durum flour turned out simply incomparable. Everyone liked it. Now this is the only dough everyone asks for. I recommend! The dough is thin and slightly crunchy. Simply awesome!

I have baked bread several times using this flour. The crumb is very airy.

I also baked cottage cheese casserole. Everyone liked it except me. I liked the tender casserole better. But this is a matter of taste.

That's all for now. The plans include dumplings and similar products. But now it’s summer and dumplings are completely out of the question.

All baked goods made from this flour are really not as heavy as those made from regular flour. There really is no heaviness in the stomach after it.

OFFICIAL STANDARDS FOR CEREALS
Subpart M - US Wheat Standards

Defined Terms

Steam. 810.2201 Determination of wheat

Grain which, before dockage is removed, contains 50% or more soft wheat (Triticum aestivum L.), dwarf wheat (T. compactum Host.) and durum wheat (T. durum Desf.) and not more than 10% of other cereal crops, which established standards under the United States Grain Standards Act, and which, after removal of dockage, contains 50% or more whole kernels of one or more of these wheats.

Steam. 810.2202 Definition of other terms

(a) Types. There are eight types of wheat: durum wheat, hard red spring, hard red winter, soft red winter, hard white, soft white, atypical and mixed wheat.

Durum wheat (DURUM). All varieties of white grain (amber) durum wheat. This type is divided into the following three subtypes:

• (i) Hard amber durum (HAD). Durum wheat containing 75% or more hard and glassy grains of amber color.
• (ii) Amber durum (AD). Durum wheat containing 60% or more, but not more than 75%, hard and glassy grains of amber color.
• (iii) Durum wheat (DURUM). Durum wheat containing less than 60% hard and glassy grains of amber color.

Hard red spring wheat (HRS). All varieties of hard red spring wheat. This type is divided into the following three subtypes:

• (i) Dark red northern spring wheat (DNS). Hard red spring wheat containing 75% or more dark, hard and glassy grains.
• (ii) Northern spring wheat (NS). Hard red spring wheat containing 25% or more, but not more than 75% dark, hard and glassy grains.
• (iii) Red spring wheat (RS). Hard red spring wheat containing less than 25% dark, hard and glassy grains.

Hard red winter wheat (HRW). All varieties of hard red winter wheat. This type has no subtypes.

Soft red winter wheat (SRW). All varieties of soft red winter wheat. This type has no subtypes.

Durum white wheat (HW). All hard grain varieties of white grain wheat. This type has no subtypes.

Soft white wheat (SW). All soft grain varieties of white grain wheat. This type is divided into the following three subtypes:

• (i) Soft white wheat (SW). Soft grain varieties of white grain wheat containing no more than 10% white grain dwarf wheat.
• (ii) White grain dwarf wheat (WC). Soft grain varieties of white grain dwarf wheat containing no more than 10% of other soft white grain wheat.
• (iii) Western white wheat (WW). Soft white wheat containing more than 10% white dwarf wheat and more than 10% other soft white wheat.

Atypical wheat. Any variety of wheat not classified according to other criteria provided for in the wheat standards. This type has no subtypes. This type includes any wheat whose color is other than red or white.

Mixed wheat. Any mixture of wheat consisting of less than 90% of one type and more than 10% of one other type or combination of types that meets the requirements of the definition of wheat.

(b) Contrasting types. Contrasting types are:

Durum wheat, hard white grain, soft white grain and atypical wheat in the types hard red grain spring and hard red grain winter wheat.

Hard red grain spring, hard red grain winter, hard white grain, soft red grain winter, soft white grain and atypical wheat in the durum wheat type.

Durum wheat and atypical wheat in the soft red winter wheat type.

Durum wheat, hard red grain spring, hard red grain winter, soft red grain winter and atypical wheat in the types hard white grain and soft white grain.

(c) Damaged grains. Damaged grains, parts of grains of wheat and other grains, severely damaged by adverse soil and weather conditions, diseased, frost-damaged, with damaged germ, damaged by heat, insects, mold, sprouting or otherwise significantly damaged.

(d) Defects. Damaged grains, impurities, weak and broken grains. The sum of these three indicators should not exceed the defect indicator limit for each numbering class.

(e) Dockage. All material other than wheat that can be removed from the original sample by an approved device in accordance with procedures prescribed by Federal Grain Inspection regulations. Also underdeveloped, wrinkled and small particles of wheat grains that are removed during the separation of non-wheat impurities and which do not remain during secondary sifting or cleaning.

(f) Weed impurity. All non-wheat material remaining in a wheat sample after removal of dockage, stunted and broken kernels.

(g) Heat-damaged grains. Grains, parts of wheat and other grains that have been significantly discolored and damaged by heat, which remain in the sample after removal of dockage, as well as puny and broken grains.

(h) Other grains. Barley, corn, cultivated buckwheat, spelt, emmer emmer, flaxseed, huar, hulless barley, non-grain sorghum, oats, polonium wheat, popping corn, turgid wheat, rice, rye, sofflor, sorghum, cultivated soybean, spelled wheat, sunflower seeds , sweet corn, triticale and wild oats.

(i) Shallow and broken grains. All material which, after sifting, passes through a 0.064 x 3/8 mesh screen in accordance with the procedures prescribed by the Federal Grain Inspectorate regulations.

(k) Sieve. Sieve with oblong holes 0.064 x 3/8. A 0.032 inch thick metal screen with 0.064 inch by 0.375 (3/8) inch oblong holes.

Principles governing the application of standards

Steam. 810.2203 Basis for determining the characteristic

Each determination of heat-damaged grains, damaged grains, trash, other types of wheat, contrasting types and subtypes must be made on the basis of grain that does not contain dockage, as well as stunted and broken grains, with the exception of odor determinations, which are made on either the basis of grain in whole, or grain that does not contain dockage. Determinations of other characteristics not specifically provided for in the general provisions are made on the basis of the dockage-free grain, with the exception of the determination of odor, which is made either on the original grain or on the dockage-free grain.

All varieties of wheat are divided into soft and hard. Soft - more common, as it is unpretentious, frost-resistant, and can grow on poor soils. But it has a low protein and gluten content. Durum wheat or durum is externally distinguished by rich yellow grains with a pleasant aroma. The plant is usually low-growing and bushy.

Durum varieties have excellent baking qualities and are used to prepare expensive types of bread and pasta.

In the flour milling industry, flour is divided into several groups. The first category includes general purpose products. It is made from finely ground secondary endosperm of grain. Flour is obtained from both hard and soft varieties of cereals. If soft wheat flour is poor in gluten, then it can be enriched with high-quality durum raw materials. The product of the first group is used for baking yeast bread, cakes, dry cookies and muffins.

The second group is bread flour. It is used for baking bread and bakery products. It has a higher gluten content. The third group includes confectionery flour. It is characterized by fine grinding, a small amount of protein and a higher percentage of starch. Confectionery flour is intended for any baking.

The chemical composition of semolina contains many useful trace elements:

• Potassium;
• Phosphorus;
• Calcium;
• Copper;
• Manganese.
• It is also rich in vitamins B, E, PP.

Durum wheat bread

Studies have shown that bread made from durum wheat is more beneficial for the body. But the bread must be well baked, fresh and made from quality ingredients. The loaf should have the correct shape, and the crumb should not contain lumps or hollow chambers. The structure of good bread is dense and homogeneous. Sticky or dry bread crumb indicates poor-quality baking, possible infection with potato bacillus or mold.

A special feature of bread made from durum wheat is its ability to increase blood glucose levels.

A regular loaf takes longer to digest and gradually releases glucose. But buns, baguettes, bagels, donuts and muffins contribute to the rapid formation of glucose and excess weight gain. Therefore, they are contraindicated for those who are on a diet. Yeast-free bread is healthier: yeast fungi survive the temperature effect and continue to actively multiply. This disrupts the healthy intestinal microflora and contributes to the rapid growth of pathogenic bacteria.

Abuse of yeast bread can cause intestinal ulcers, the formation of sand and stones in the liver and gall bladder, constipation, and tumors.

Baking homemade bread

Any type of homemade bread is baked from fine flour obtained by repeatedly grinding wheat grains. It is rich in gluten and gluten and produces a good elastic dough. The finished product remains fresh longer and is not susceptible to mold or infection by various bacteria.

Gluten is a substance that is formed by combining wheat flour with water. It makes the bread rise and fall and is responsible for the pliability and elasticity of the dough. Instead of water, you can use milk or kefir - any liquid is suitable to start the process. A more stable dough can be obtained from hard water.

Salt gives bread a pleasant smell and inhibits the growth of yeast. If you put a lot of salt in the dough, it will rise poorly, if not enough, it will rise well. Sugar plays the opposite role: the more of it, the more active the yeast. The amount of these two products when baking bread must be carefully adjusted so as not to get a rough or bitter dough, as well as dough with poor elasticity.

To make this bread you will need original durum flour. It contains no additives and is more often used for making pasta. The baking process takes place in several stages. The first of them is sourdough. In the morning, dilute 150 g of flour in 190 ml of warm water. Add 30 g of dry yeast. After 12-14 hours, begin kneading the dough. For it you will need:

• Premium flour - 250 g;
• Durum flour - 600 g;
• Water - from 500 ml;
• Salt - 20 g;
• Leaven.

Kneading is done by hand. All ingredients are mixed for 10-12 minutes. The dough should be thick and dense, pliable and not stick to your hands. Depending on the quality of flour and leaven, it can absorb 500-600 ml of water. After kneading, the dough is left to rest for 2-4 hours. During this time he is kneaded twice. Then form and place in a baking pan sprinkled with flour. For final proofing, the dough must be left indoors at room temperature for another 2-3 hours.

Bake the bread for the first 10 minutes in an oven preheated to 250°C. Next, the temperature is reduced to 220°C. Baking time depends on the shape and volume of the bread, ranging from 1 to 2.5 hours.

Wheat bread

For this yeast bread recipe you will need:

• 0.5 kg durum wheat flour;
• 320 ml warm water;
• 2 tbsp. sunflower oil;
• 1.5 tbsp. milk powder;
• 1.5 tbsp. dry yeast;
• 1.5 tbsp. Sahara;
• 1.5 tsp. salt.

This recipe is used to make bread in a bread machine. But you can bake white wheat bread in the oven at a temperature of 200-220°C.

Water and oil are poured into the kneading container, sifted flour, milk powder, sugar and salt are added. Yeast can first be revived by dissolving it in a glass of warm water. If the bread is baked by hand, then after kneading it will need rest time - 2-2.5 hours. The finished dough is laid out in a mold and sent to a preheated oven.

Sourdough is prepared from 300 g of flour and 400 ml of water. The ingredients are mixed. The container must be covered with gauze and placed in a warm place for a day. During this time, it is recommended to shake the contents several times. After the allotted time, another 100 g of flour and the same amount of water are added to the starter and left for another 20-25 hours.

The starter begins to work on the third day: it increases in volume, and many bubbles appear on its surface. Add a little more flour and water and leave for several hours. Readiness is determined by the volume having doubled. The resulting mass is divided into 2 parts: bread is baked from one, the other is put in the refrigerator. It can be used for the next time you make bread. In addition to the starter you will need:

• Flour - about 600 g;
• Water - 250 ml;
• Sunflower oil - 3 tbsp;
• Sugar - 2 tbsp;
• Salt - 2 tsp.

Sift flour into a container for kneading dough, add sugar, salt and butter. Grind and only then introduce the starter. Add water, constantly stirring the mass. The dough is ready when it easily comes away from your hands, elastic, homogeneous. The future bread is put away to rest for 2-6 hours. The risen dough is kneaded and placed in a mold. It must be high, otherwise the risen bread will fall over its edges and burn. Bread is baked at 180°C.

Coarse or hard flour can also be rye. Black, gray and other dark varieties of bread are prepared from it. To make regular rye bread without yeast, you need to take:

• 500 ml mineral sparkling water;
• 3 cups whole grain flour;
• 0.5 tsp salt.

Mix flour with salt and gradually add water. The dough should be elastic and soft. Grease a baking pan or baking sheet with vegetable oil and lay out the dough. Several cuts are made on the surface to avoid the formation of cracks. Bake the bread for an hour in an oven preheated to 180°C.

Ingredients:

• 250 g durum wheat flour;
• 125 g rye flour;
• 5 g sugar;
• a glass of warm water;
• 10 g salt;
• 4 g dry baker's yeast;
• tsp honey;
• 0.5 tsp malt.

Pour 50 ml of warm water into a glass, add a spoonful of sugar and yeast. Leave for 15-20 minutes. Mix half the flour with the remaining water in a bowl and leave to rest for 10-15 minutes under a damp towel. After the allotted time, all ingredients are mixed, kneaded, formed into a ball and placed on a baking sheet covered with baking paper. Several cuts are made on the surface, sprinkled with flour, covered with a damp cotton cloth and left for an hour and a half.

Bake bread at a temperature of 220°C for an hour, and for the first 10 minutes it is recommended to place a container of water under a baking sheet.

To prepare you will need:

• 250 g hazelnuts;
• 250 g pecans;
• 900 g durum flour;
• 20 g baker's dry yeast;
• 85 g soft butter;
• lemon;
• 600 ml warm water;
• 16 g sea salt;
• 25 ml olive oil;
• 250 g lingonberries.

Crush the nuts and fry in a frying pan without oil, stirring constantly. In a large bowl, mix flour, yeast and butter. Add chopped lemon zest and sea salt. The dough should be homogeneous, soft and dense in structure. Pour in olive oil and add nuts and berries. Mix everything thoroughly again. Roll the dough into a ball, cover with a damp cloth and foil, and leave for 40-70 minutes in a warm room.

After the allotted time, knead the dough well again, beat it on the table surface several times, cover it again with a napkin and leave for another 30-40 minutes. Next, place in a baking dish and place in an oven preheated to 230°C. Bake for about an hour, and readiness can be determined by an even golden crust.

Fragrant wheat bread

To make this unusual and delicious bread, you will need:

• about 150 g of seeds;
• about 50 g sesame seeds;
• 0.5 kg whole grain flour;
• 150 g semolina;
• tbsp fine salt;
• 150 g fat sour cream;
• 25 g dry baker's yeast;
• 2 tsp linden or clover honey;
• warm water - 200 ml;
• sesame oil - tsp.

Sunflower seeds and sesame seeds must be peeled and fried until golden brown in a thick-bottomed frying pan with a small amount of oil. Add a spoonful of sesame oil to the prepared seeds and mix well.

At the same time prepare the dough: mix sour cream, wheat flour, water and yeast with honey. Wait about 15-20 minutes. The finished dough can be determined by the appearance of bubbles on the surface. Add salt and semolina, mix everything well, and leave for another 20-30 minutes. Then add some seeds (leave a little for sprinkling) and stir until done. The dough should be elastic, plastic and easy to handle. Sprinkle flour on top and leave to rise for 2-3 hours. When the dough has noticeably increased in volume, transfer it to a baking dish and sprinkle with the remaining seeds. It is recommended to leave the bread to rest for another 20-30 minutes before the final stage of cooking. Bake for about 50 minutes at 200°C.

Italian bread

Ingredients for cooking:

• 400 g durum flour;
• 180 g of premium flour;
• 1 tbsp. fine salt;
• 1 tsp dry baker's yeast;
• water (about 200 ml);
• tbsp malt extract;
• 0.5 cups sesame seeds;
• tbsp olive oil;
• 1/4 tsp. Italian herbs.

All dry and all liquid ingredients are mixed separately. The liquid is gradually added to the flour and mixed well. When the dough stops sticking to your hands, cover the container with cling film and put it in a warm place for 20-22 hours.

The finished dough is kneaded on a table sprinkled with flour. Roll out into a layer and fold the envelope in four, then cover with a damp cloth and let sit for 10-15 minutes. Place in a baking dish greased with olive oil and leave for another 2 hours. Bake bread for 30-40 minutes at a temperature of 150C.

What kind of bread made from durum flour do you like? Share your favorite recipe in the comments!

Wheat ranks third in terms of crop volume among grain crops, second only to rice and corn. Historians believe that wheat became one of the first domestic grain crops and appeared several thousand years ago in Turkey. The wheat that is grown now appears as a result of natural selection of the ancient (spelt variety).
There are durum and soft wheat varieties. Their main difference (in relation to cooking, of course) is the protein content. Durum wheat contains more protein and is better suited for baking bread. Soft wheat is perfect for sweet baked goods. All-purpose flour is obtained by combining these two varieties of wheat.
To obtain even greater variety, wheat is planted and harvested at different times of the year (winter and spring wheat). It can also be red-grained or white-grained (depending on the variety). But not all countries divide wheat into so many types. In some countries, they are divided only into soft and durum wheat.

Industrial wheat flour

In industry, wheat flour grades are determined mainly by two characteristics - ash content and gluten content in the flour. Ash content is the amount of dry mineral substances remaining after burning 100 grams of flour. Mineral substances, firstly, do not burn, and secondly, they are contained in the outer shells of the grain and the ash content of flour allows us to determine the bran content in flour. Those. the lower the ash content, the less bran included in the flour and the whiter the flour. Ash content ranges from 0.5% (for premium flour) to 1.80% (for wallpaper flour). There are several standards in the world for determining ash content. In America, ash content is determined by the ratio of the weight of ash to the total weight of flour, and in Russia (and throughout Europe).
The second important parameter that determines the quality of flour is its gluten content.
Gluten content is regulated differently in Russia and in the West. Russian standards give standards for the content of raw gluten, while other countries are guided by the content of dry gluten. The coefficient for converting dry gluten into raw gluten is 2.65.

Russian flour

In Russia, it is customary to divide wheat flour into 3 classes - baking flour, general purpose flour and durum wheat flour (durum).
Bread flour is produced from soft wheat or with the addition of up to 20% durum wheat.
Varieties of baking flour (according to GOST R 52189-2003)

• Extra. Color: white or white with a cream tint, ash content 0.45, gluten content not less than 28%.
• Top grade. Color: white or white with a cream tint, ash content 0.55, gluten content not less than 28%.
• Krupchatka. Color: white or cream with a yellowish tint, ash content 0.60, gluten content not less than 30%. The size of flour grains is 0.16-0.20 mm.
• First grade. Color: white or white with a yellowish tint, ash content 0.75, gluten content not less than 30%.
• Second grade. Color: white or white with a yellowish or grayish tint, ash content 1.25, gluten content not less than 25%.
• Wallpaper flour. Color: white with a yellowish or grayish tint with noticeable grain shell particles, ash content not more than 2.0, gluten content not less than 20%.

All Purpose Flour It is no longer divided into varieties, but into types. But what exactly the manufacturer put in the packaging can be judged by the alphanumeric code.
The type of flour depends on the degree of grinding, the mass fraction of ash or whiteness, and the mass fraction of raw gluten.
Designations for types of general purpose wheat flour:
M – the raw material for production is soft wheat
MK – the raw material for production is coarsely ground soft wheat
The first two digits are the largest mass fraction of ash (mineral substances)
The second two digits are the smallest mass fraction of raw gluten

Types of general purpose flour in accordance with GOST R 52189-2003 “Wheat flour. General technical conditions"

• M 45-23
• M 55-23
• M 75-23
• M 100-25
• MK 55-23
• MK 75-23
• M 125-20
• M 145-23

In total, general purpose wheat flour, depending on the type, can contain 20-25% gluten and 45-145% minerals. Used for the production of bakery, confectionery and culinary products.
Durum wheat flour divided into three varieties:

• Premium grade (grain). Color: light cream with a yellow tint, ash content 0.90, gluten content not less than 26%. Grain size up to 0.56 mm
• First grade (semi-grain). Color: light cream, ash content 1.20, gluten content not less than 28%. Grain size up to 0.39 mm
• Second grade. Color: cream with a yellowish tint, ash content 1.90, gluten content not less than 25%. The grain size is 0.18-0.27 mm.

American flour

In the USA there are no standards for flour like ours. And the division of flour there is very conditional according to gluten content and type of wheat. Wheat is divided into winter and spring, red and white (based on the color of the grain shell), as well as hard and soft varieties. Red durum wheat flour has its own unique, rather strong aroma and quite coarse texture. At the same time, durum white flour is slightly softer and creates more texture in baked goods.
There is all-purpose (analogous to our general purpose flour), whole wheat (whole grain or wallpaper), bread flour (bread flour, similar, but not exactly like our baking flour), pastry flour and cake flour. Pastry flour and cake flour are low in gluten content (6 to 8% for cake flour and 8-9% for pastry flour). Confectionery flour is made from the central part of the grain - the endosperm and therefore has a very low ash content (0.35-0.45%). The difference is that pastry flour is not bleached flour, but cake flour is always bleached. Confectionery flour, as the name suggests, is only suitable for yeast-free confectionery products - cookies, etc.
Some other varieties are also produced in the USA, but these are rare and are used mainly by professionals. Therefore, I did not include them in the review.

Italian flour

I have already written a long article.

Wheat flour at home

With all the variety of wheat flour in the store, I practically stopped buying it. Although I didn’t come to this right away. Before this, there was a long journey of realizing that refined wheat flour is not the healthiest product and is only suitable for baked goods, which are eaten quite rarely. For everyday flour (and I bake bread every day), refined flour is not suitable. After all, for some reason the bran and germ are removed from whole wheat grains, i.e. all the most useful things are left alone, starch, which, moreover, is sometimes chemically bleached. It’s stupid to deprive yourself of so many nutrients and vitamins, and then painfully think about what vitamin tablets to buy for yourself and what my body is missing again.
Yes, I don’t argue, it’s convenient to cook with refined flour - hundreds of thousands of recipes are designed for its use and it’s always available in the store. However, choosing healthier foods has never been easy.
First, I will describe the grinding of flour in industry.
Wheat grain consists of three layers: bran, germ and endosperm. Grinding wheat in modern conditions begins with removing the bran. Nature has provided a layer of bran to nourish the wheat germ itself. Therefore, most of the nutrients in wheat are in the outer layer, in the bran, and are absent in premium flour. The grain then goes through a second stage of milling, during which the germ is removed, which also contains nutrients and is even sold as a separate product. Ultimately, what remains is the endosperm, which is then also crushed and bleached (not always). During all stages of grinding, the flour is sifted, and the resulting grains (semolina and Artek grits) are also sold as a separate product.
Flour is ground at home using either a grain mill or a powerful blender. Varietal grinding can also be reproduced at home. To do this, you will have to ask for flour through special calibrating sieves. However, not all sieves can be easily purchased in a store. And the process is not quick. For myself, I made do with only 2 sieves, which you can buy from us - with cells of 1.5 and 0.5 mm. I can’t say that I often use them to remove bran. And the highest grade of wheat flour cannot be obtained with such sieves.
Another important point regarding homemade wheat flour. Wheat flour must ripen after grinding. Freshly ground flour without special treatment is of little use for baking bread of normal quality. It absorbs water less well, and the dough turns out sticky and spreading during proofing. Bakery products made from freshly ground flour have a reduced volume (due to the greater density and low porosity of the product), have various crumb defects, and often have a surface covered with small cracks.
However, after some time the quality of the flour improves. The duration of flour ripening depends on storage conditions, as well as on the grain itself. But long-term storage (especially under unfavorable conditions) is also not good - the quality of the flour deteriorates (the flour seems to overripe). The time from which the deterioration of the baking properties of flour begins also depends on storage conditions.
If initially the gluten of the grain was weak, then after 1.5-2 months of resting (ripening) it becomes of medium strength.

Table of weights and measures

1 cup wheat grains = 180 g
1 cup whole grain wheat flour = 120 g
1 cup wheat grains = 1 1/2 cups wheat flour

Our store offers various products based on spelled (spelt), durum wheat, and amaranth.

Of course, these are very healthy cereals. But let's talk about each of them in order.

Spelled- this is a type of soft wheat, the ancestor of today's wheat, it is a valuable dietary product. Today, in some places you can find the definition of spelled as a grain of wheat of milky-wax maturity. This is wrong. All modern varieties of wheat were developed on the basis of ancient spelled. Spelled has a brittle ear and braided grain, is more resistant to dry winds, and produces cereals and flour of high quality in terms of its nutrient content. It has been used by people as food since the Neolithic era. It is mentioned in the poems of Homer and in the works of Herodotus. Spelled was sown over a vast territory from Ethiopia and South Arabia to Transcaucasia. Gradually it spread throughout almost all of Europe. Spelled grain is threshed from a brittle ear, not clean, but together with the flowering and spikelet scales attached to it. Because of this, it is quite difficult to grind it into flour. Unfortunately, from the 19th century on the territory of Russia, a sharp reduction in its crops began against the background of the expansion of the production of soft wheat as a more productive one. Nowadays, spelled is used in their production mainly by producers of eco-products. Organic grain producers have developed special methods that allow them to effectively clean the grain mass from flakes without affecting the grain itself in any way. Today in certain regions of Russia they are trying to revive this culture: in Dagestan, Bashkiria. It is being studied by breeders for future cultivation. About 10-15 years ago, various spelled dishes began to appear in Europe. In addition to porridge, soup or bread, desserts began to be made from its flour. It became popular in India and Italy, even receiving the name “black caviar of cereals.”

Wheat "Durum"- a gluten-rich type of wheat that requires nutritious soils and warmth. Durum wheat grows most successfully in regions with a continental climate, where summers are short, hot and dry. In particular, it is grown in the CIS countries and North America. Overall, durum wheat cultivation accounts for 10% of global wheat cultivation. Durum wheat flour is the best raw material for pasta. Its main advantage as a raw material for pasta production compared to other types is its high content of carotenoid pigments and protein content. Its content in wheat grain is on average: in soft winter wheat - 11.6%, in soft spring wheat - 12.7%, in hard wheat - 12.5%.

Amaranth- “Golden grain of God” was what the ancients called amaranth (shiritsu). Cavemen began growing amaranth 4,000 years ago. Amaranth was widely cultivated by the Aztecs, who believed that using amaranth grains as food strengthened the spirit and body, and its daily use created a nation of supermen. Amaranth was fed to newborns, given to soldiers as food on long campaigns, and was even used as a means of payment when paying taxes. Amaranth is not a true grain, but is the seed of a fast-growing, pest-resistant broad-leaved plant. It is a tall plant, about the size of a corn stalk, with a cluster of pinkish-purple flowers that retain their color even after they have dried. The seeds appear on spike-shaped heads. One plant can have up to half a million seeds. Amaranth contains virtually no gluten. It is very rich in protein. The protein content in amaranth reaches 18% (in wheat, for example, 12% protein). Contains vitamins A C E. Rich in unsaturated fatty acids (2/3 of all fats). Lots of minerals. The use of amaranth seeds for food makes human nutrition more complete and balanced in amino acid composition. Thus, amaranth is a crop that compensates for the deficiency of protein, vitamins and microelements in the human diet. Products with the addition of amaranth protein are considered dietary food, since its amino acid composition is close to the composition of ideal protein and whole milk. Dozens of healthy and tasty products are prepared from amaranth seeds for children and people who need to follow a diet. Abroad, the nutritional and healing properties of amaranth were appreciated by baby food specialists. It is used: for vitamin deficiencies, atherosclerosis, hepatitis, hypertension, in baby food, for gastric ulcers and intestinal dysbacteriosis, for high cholesterol levels, reduced immunity, and chronic exhaustion.
Look and choose