Questions and Answers
				Question 1. What is Kamut? Question 2. What is Spelt? Question 3. Frequently asked questions.
								Please see our Frequently Asked Questions at bottom of page
					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. to top of page
					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. to top of page
						Are all of your breads wheat free? All of our breads are wheat alternative, except for our Wheat Hot Cross Buns. Do your breads contain gluten? The majority of the grains we use have natural gluten but in the case of spelt, kamut and pharaoh, this gluten is easily digested and is normally suitable for people with wheat allergies. Is your bread suitable for a celiac? Our three types of Gluten Free bread are the only ones recommended for celiacs. Does your bread contain yeast? The products that contain yeast are our Spelt Fruit Buns and Spelt Fruit Loaf Is the flour you use "certified organic"? Yes. We only use certified organic flour. Certification is either BFA (Biological Farmers Association) or NASAA (National Association for Sustainable Agriculture Australia). How long does your product keep fresh? All our breads will keep fresh for seven days from date of baking. The Rye Fruit Nut & Seed loaf will remain fresh for fourteen days from date of baking. Our Spelt Cakes, Spelt Fruit Cakes and Bakerbix have a longer shelf life. How do I store your bread? Our product is best stored in normal room temperature, in an airtight plastic bag, out of direct light. If you live in a humid climate then it is best to refrigerate the bread. Does your bread freeze well? Yes. All of our products are suitable for freezing. For best results, take the bread out of its original plastic packaging, wrap in foil and place back into the plastic bag. Remove as much air from the bag as possible. Does your bread contain animal products? No. We use olive oil exclusively where fat is required and the acidophilus & bifidus in our sour dough culture is grown on herbs. What benefits does sourdough culture have? Sourdough culture has several benefits. It adds a sourdough flavour and assists in the digestion of the bread. It also acts as a natural preservative. Do you use preservatives? No artificial preservatives are added to our products. Where can I purchase your bread? Our bread is distributed Australia wide in most states. If you would like to know where our products are near you, please email, phone or fax us and we will get back to you within 24 hours. I am a retailer and would like to sell your products. What do I need to do? Contact us either by email, phone or fax and we will get back to you within 24 hours. Why do you use Soya Flour? Soy acts as a natural preservative and crumb softener; it is only used at a low percentage of 1.5% of the total product weight. What is Spelt and Kamut? Refer customers to what is sheets. Where are the grains grown? Spelt & Kamut is grown in central NSW; Rye is grown in the Malley VIC & Nth East SAust How much do they cost? Every retailer sells them at different prices; we don’t give them a recommended retail price. 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. to top of page