Questions and Answers

Question 1. What is Kamut?

Question 2. What is Spelt?

Question 3. Frequently asked questions.

What is Kamut?

The "Ancient Grain"
Kamut brand grain is an ancient relative of modern durum wheat and originated in the Fertile Crescent of the Old World thousands of years ago. After a long period of oblivion, this grain was rediscovered and has now found an important place in contemporary diets. Superior in both taste and nutrition, it can be substituted for common wheat with great success. Kamut brand wheat has a rich, buttery flavor, with normally 20-40% more protein, a higher profile of amino acids, lipids, vitamins and minerals, and is easily digestible. A hard amber spring variety with a huge humpbacked kernel, it grows best in most regions where durum is traditionally cultivated. This grain is unscathed by modern plant breeding programs which have sacrificed flavor and nutrition for higher yields dependent upon large amounts of synthetic agricultural inputs.


Kamut Brand Wheat Adds Rich, Satisfying Flavor
To All Your Favorite Grain Dishes

Because of the inherent sweetness of kamut grain, (referred to by some as "the sweet wheat") no sugar is required to hide the subtle bitterness associated with most wheats and whole wheat products. Kamut has great texture and nutritional qualities as well as hypo-allergenic properties.

High Energy Grain With Great Nutrition!
The complete nutritional analysis of kamut brand grain substantiates that it is higher in energy than other wheats. Compared to common wheat, it is higher in eight of nine minerals, such as magnesium and zinc. It has been found to contain much more of the natural antioxidant selenium and is 30% higher in the similarly important vitamin E. The grain also contains up to 65% more amino acids and boasts more lipids and fatty acids. The most striking superiority of kamut brand wheat is found in its protein level, up to 40% higher than the national average for wheat. Because of its higher percentage of lipids, which produce more energy in the body than carbohydrates, kamut brand wheat can be described as a "high energy grain."

Kamut brand wheat was named one of the ten best foods by whole foods author
David Goldbeck.


Physicians Recommend Kamut Brand Products To Wheat Sensitive Patients

For those suffering wheat sensitivities; kamut brand products also play a unique role. Research studies concluded "For most wheat sensitive people, kamut grain can be an excellent substitute for common wheat." Scientists and physicians tested two different wheat sensitive populations - those with delayed immune responses and those who have immediate immune responses. In the delayed immune response group, a remarkable 70% showed greater sensitivity to common wheat than kamut brand grain. In the immediate immune response group (the severely allergic)70% had no, or only minor, reaction to kamut brand wheat. However, those with allergies should always seek the advice of a physician. No research has been done with those suffering from gluten intolerance so no recommendations can be made at this time. For many wheat sensitive people, however, kamut brand grain has become "the wheat you can eat."


Only Organically Grown
Perhaps the most significant aspect of the introduction and cultivation of kamut brand wheat is that it is an important new crop for sustainable agriculture. This grain's ability to produce high quality without artificial fertilizers and pesticides makes it an excellent crop for organic farming.

 

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What is Spelt?

About “Spelt”
Some things to think about...
In order to establish healthier eating patterns, many nutrition-conscious people are changing their eating habits to include more grain and less meat.

For some people this works just fine. Others, though, have a range of "borderline allergies" they aren't even aware of which under ordinary circumstances cause them no trouble. Something like a change in diet can, however, tip the scales and trigger a reaction. From then on, it's all downhill. Even foods which previously caused no trouble can suddenly be "in your face," causing swelling, sneezing, congestion, and the much-dreaded sinusitis. This is not an uncommon syndrome – you probably know someone yourself who has gone through most of life allergy-free, only to develop serious reactions to a whole host of foods and airborne particles in mid-life.

Stresses such as these can sap your strength fast, leaving you with less energy to fight major threats such as viruses, bacteria, environmental toxins and cancerous cells.

Grain should be an important component of everyone's diet. But when choosing grain, take into consideration two important issues: 1) Potential Allergies and 2) Nutrition.


Most persons with wheat allergies can eat Spelt, probably because of the relative ease with which it is digested. Even people with serious allergies who for years have avoided bread, pasta, pancakes, muffins and many other delicious foods have discovered they can enjoy Spelt. The good news is it is every bit as flavourful as wheat-based products, and way more nutritious. Spelt provides a balanced source of protein because it contains all of the eight essential amino acids

Consider, also, that the energy in Spelt is "complex carbohydrates" – basically a long chain of hundreds, sometimes thousands, of glucose molecules. From a nutritional standpoint, this long chain of energy-packed molecules is important because it digests slowly compared, for example, to table sugar and many other "refined" products. This makes the energy in Spelt available over the long haul and accounts for its use for "carbohydrate loading" by athletes before competition.


So why is all of this true? Where does Spelt get its vitality and "edge?"

Maybe the answer rests in the fact that Spelt is a natural grain – one which has been around for thousands of years. It hasn't been hybridised over and over again to make it yield more per acre. It is naturally resistant to insect pests and diseases such as the "rust" which so often pervades wheat crops. In fact, an association representing wheat growers lists rust prevention and increased yield as their main objectives – never once mentioning either flavour or nutrition.


In short, Spelt is grain the way nature made it. It may or may not be because we didn't try to fool Mother Nature, but the end result is a grain that is more flavourful, more nutritious, and easier to digest.

 

link to media release.

 

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Frequently asked questions


What is Spelt and Kamut?
Refer customers to what is sheets.

Do your products have gluten in them / are they suitable for a celiac?
Both Spelt and Kamut contain a form of natural gluten, which has different properties to wheat gluten, Which make it easier to digest.
There is no added gluten to any Spelt or Kamut product.
In the case of celiac disease, only a doctor or dietitian can make the recommendation whether Spelt and Kamut are suitable.

Is the organic flour certified?
Yes they are BFA (Biological Farmers Association) or NASSA (National Association for Sustainable Agriculture Australia) certified.

Where are the grains grown?
Spelt & Kamut is grown in central NSW; Rye is grown in the Malley VIC & Nth East SAust

What ingredients other than the flour are organic?
None.

How long does your product keep?
Most products keep from 7-14 days with the exception of fruit nut and seed loaf which has much longer keeping qualities.

How do I store your product?
Our product is best stored at normal room temperature, in an air tight plastic bag out of direct light of any type.
All of our products are also suitable for freezing.
Our products MUST NOT be refrigerated, as this speeds the staling process.

How long have you been making your products?
We are a small family business, which has been going only 24 months.

Where can I buy your products?
Refer customers to retailer locality list, or give the name and phone number of the appropriate distributor.Please contact us for retailers in your surrounding suburbs.

How much do they cost?
Every retailer sells them at different prices; we don’t give them a recommended retail price.

I am a retailer; can I order your product?
Yes, please contact us through our contacts page and our marketing person will ring you next week to discuss Prices and suitable delivery days ect.

Do your products contain Salt, Yeast, Sugar etc etc?
Refer customer to the ingredient declaration sheet.

Is your bakery certified?
No

Do you have nutritional paneling information, i.e. Carbohydrates, fibre, fats ect.
Yes

Do you use preservatives?
No artificial preservatives are used; the culture though acts as a natural preservative.

What is the culture made of?
Our culture is of a rye base, where the Acidophilus & Bifidus is present.
The Acidophilus & Bifidus are grown on herbs not with any dairy products

What does your culture do?
The culture has several benefits, it ads a sough dough flavour, assists in the digestion of the bread, And acts as a natural preservative.

 

 

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