Emmer wheat Spirelli wholemeal

Gluten, also known as gluten protein, is a group of certain proteins found in cereal grains such as wheat, rye, barley, and oats. The gluten content is of decisive importance for the baking properties of a flour. Gluten protein binds up to three times its weight in water when it becomes moist. In the process, it develops rubber-like, elastic properties. Like a skeleton, the gluten threads run through the bread dough and ensure that a fine-pored, loose dough forms. The quantitatively and qualitatively highest gluten is provided by wheat, to which it also owes its excellent baking properties. Some people are allergic to this protein due to a metabolic disorder. With sprue or coeliac disease, the medical names for this intolerance, a lifelong gluten intolerance remains. Coeliac disease and sprue are chronic diseases of the small intestine that manifest in childhood or do not appear until adulthood. Since the organism has an intolerance to the gluten protein, those affected must eat a gluten-free diet. The following grains are gluten-free in their unprocessed state: Rice, maize, millet, buckwheat, amaranth and quinoa.

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All Rapunzel pasta still contains parts of the bran. This is quite natural for wholemeal pasta, but semola pasta is also made from so-called ground durum wheat semolina (types between 812 and 1050). These bran particles, which consist to a considerable extent of dietary fibre, darken more than the rest of the ingredients when the pasta dries and become visible as small, dark dots in the pasta. For you as a customer, this is an indication that even in semola quality there is still a proportion of bran that represents neither contamination nor mould.

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The light Italian pasta is made from ground durum wheat semolina. For this purpose, the bran is sieved off and thus contains only 50% of the germ. Classic pasta semola contains approx. 65% of the whole grain, which corresponds to an ash content (= flour type) of approx. 850 on average. The so-called “flour type” is usually only a common indication for flour, but this number provides information about the ash content of the milled grain product and suggests the amount of husk in it.

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The original cereals include einkorn, emmer, spelt and kamut.

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Emmer, also popularly known as summer spelt, is one of the original cereals. The Italian emmer for Rapunzel pasta is sown in November and harvested in July. It is protected from harmful environmental influences and fungal attack by its hard husk. Emmer pasta has a slightly darker, more yellowish colour. It tastes slightly nutty and is more aromatic than the classic durum wheat pasta. In terms of cooking properties, both varieties are comparable.

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The close relationship of emmer to durum wheat makes it the perfect grain for original Italian pasta. Its firmer grain compared to spelt gives the pasta the perfect al-dente bite.

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Summer spelt is the common name for emmer. Unfortunately, nobody can say for sure today why it was given this name in the vernacular. However, it shows the long history of cultivation of the original cereal in Germany

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Emmer pasta has a slightly darker, more yellowish color. It tastes slightly nutty and more aromatic than classic durum wheat pasta. In terms of cooking properties, the two varieties are comparable.

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Emmer grain is protected in a hard husk. This was a great advantage in the primitive storage conditions of early agriculture. Even today, the husk has an important benefit - it protects the grain from harmful environmental influences and fungal attack.

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Emmer is available as both a summer and a winter grain. The Italian emmer for Rapunzel pasta is sown in November and harvested in July. It is therefore a winter grain.

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