Wheat Berries (Farro)

9月 08, 2020

Wheat Berries (Farro)

Wheat Berries Family

wheat berry is a whole wheat kernel, composed of the bran, germ, and endosperm.

The outer layer of the wheat berry is called the bran, which contains fiber, B vitamins and other minerals. 

The grains make great alternative to rice, as a side or in risotto (farrotto?), or can be milled at home (we recommend using a Mockmill) for flour that makes super bread and pasta.

Freshly milled flour provides added nutrients to your diet and enhance taste. And freshly milled flour has higher vitamin and fiber levels from whole wheat berries and resulting loaves. You can always keep fresh and higher nutrients for your food.

Whole grans can cook for a great meal in your salad or dinner.

Rinse, bring to the boil then simmer until tender (about 25 to 30 minutes). Speed up cooking by pre-soaking for a few hours. 

 

Kamut

Kamut korn | Khorasan berries | Hong Kong

Rye 

Rye berries  | Roggen korn | Hong Kong

Spelt Spelt wheat kernel | Dinkel korn | Hong kong
Emmer Farro Emmer farro berries | Hong Kong

EinKorn
EinKorn berries | Einkorn Flour | EinKorn Hong Kong
Hard red spring wheat Hard red spring wheat berries | Hong Kong | Whole wheat berries
Hard red winter wheat Hard red winter wheat | Hong Kong


 

Emmer Farro

Ancient grain
high protein
Low gluten
nutty , rich flavor
nutty colour

Emmer is one of the oldest, ancient grain cultivated cereal plants. Botanically, it is closely related to the wheat we know today. Due to its long history, emmer is widely recognized as the original form of wheat. Einkorn, spelt and woodland-rye fall under this category as well. These are the predecessors of our modern wheat and rye.

Emmer is a bit larger that Einkorn.Two other grains are occasionally used for farro and emmer or farro medio sits between smaller Einkorn (farro piccolo) and larger spelt (farro grande). 

Emmer,  known as farro in Italy, is an ancient ancestor of wheat. It is an incredibly versatile grain with a wonderfully full-bodied flavor and robust nutritional value. Emmer is high in protein ranging up to 22% and low in gluten, making it a great choice for people who are sensitive to more common, hybridized types of wheat.

Kamut 

Ancient grain
high protein
Low gluten
buttery, nutty  flavor
nutty colour

If Kamut had a motto, it might just be "Big & Bold". Twice the size of modern varieties, this ancient form of wheat is packed with vitamins & minerals & has a rich, butter flavor you have to taste to believe! and Kamut has a much richer and more varied nutritional profile than common wheat and therefore is quite a bit healthier than wheat. Compared to Kamut, modern wheat is higher in calories and carbohydrates, significantly lower in protein and fiber. Kamut is a type of wheat that contains less gluten and more protein than regular wheat. Kamut also provides all 8 essential amino acids. This makes it easier to digest.

The name itself is actually trademarked by Montana farmers who wanted to protect the integrity and qualities of the grain, preventing it from becoming just another hybrid, industrial crop. The proper name is Khorasan wheat. 

Rye

Ancient grain
good protein
Low gluten
nutty flavor
dark nutty colour

Closely related to wheat and barley, rye has a deep, distinctive flavour and can be eaten as a whole grain, ground into flour, or sprouted. The flour is traditionally used to make robust, close-textured breads. Traditional all-rye breads, like pumpernickel, require a slow rise and a hot, steamy bake

Spelt

Ancient grain
good protein
Low gluten
nutty slightly sweet flavor
nutty colour

Cultivated for at least 5,000 years, spelt is a truly ancient grain. These whole grains have a delicious nutty flavour and are a great alternative to rice or barley in risotto, soups and casseroles. Like rye flour to make a traditional baking with hot and steam baking. 

EinKorn

Ancient grain
high protein
simple gluten
sweet and slightly nutty flavor
light yellow colour
see our article of Einkorn bread
Hard Red Spring / Winter Wheat
  • Spring: Hard red spring wheat has a higher protein content than the winter wheat and is a better substitute for bread flour when making sandwich loaves. However the protein content is not conducive to making artisan style European bread.Hard winter wheat, has reacher nutritions and micro elements than the spring wheat.
  • Winter: Hard red winter wheat has a slightly lower protein content than the spring. This makes it great for mixing with other flours like rye and using a starter to produce Old World style breads.
  • Their sweet, nutty flavor



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