Questions and answers about our baked products:
Q. Where do we get our flours?
A. We only use flours that we ourselves have freshly ground, therefore you get 100% of the wholegrain in your product with nothing taken out or added in.
Q. Do we use commercial flour mixes?
A. No. We custom make our own flour mixes which helps us to bake the best breads according to the recipe and needs of customers.
Q.Do we use any other wheat apart from Einkorn?
A. We have chosen to use mainly organic Einkorn, but we will be using organic Spelt as well, for various different breads in addition to Einkorn, but never a substitute for it.
Q. Is Einkorn the only unhybridized wheat?
A. Yes! Einkorn wheat (T.monococcum) is diploid (AA, 2complements of 7 chromosones). Most tetraploid wheats (ie: emmers and durum wheat) are derived from wild emmerT. dicoccoides. Wild emmer is itself the result of a hybridization between two diploid wild grasses, T.uratu and a wild goatgrass such as Aegilops or Ae. speltoides. The unknown grass has never been identified among now surviving wild grasses, but the closest living relative is Aegilops speltoides. The hybridization that former wild emmer (AABB), occurred in the wild, long before domestication, and was driven by natural selection. Hexaploid wheats evolved in farmers fields. Either domesticated emmer or durum wheat hybridized with yet another wild diploid grass (Aegilops tauschii) to make the hexaploid wheats, spelt wheat and bread wheat. These have three sets of paired chromosones, three times as many as in diploid wheat Source: Wikipedia
Q. Why don't we sprout our grains?
A. We have found some information that suggests that sprouting grains is not necessarily as healthy as we have been told. The sprouts of grains such as wheat, maize and rye are increasingly being consumed as health foods,and are also used for the production of dietary supplements. However, sprouted wheat (using modern wheat I suspect) actually has been found to contain the highest amounts of wheat lectin (WGA) - which is responsible for many of wheat's ill health effects! These sprouts (wheat, maize and rye) also contain benzoxazinoids (BAs) Benzoxazinoids are part of the plant's defense system against pests and are actually toxic components...
A study from 2007, published in the journal Cancer letters, investigated the mutagenic activities of the two most abundant BA's in these sprouted grains genetic material. Both types of BA were found to be mutagens, meaning capable of altering genetic material, and both were also found to be aneugenic, meaning they affect cell division and lead to aneuploidy, an incorrect number of chromosones. "This is an interesting observation as it is assumed that aneuploidy is a key event in cancer induction and at present no other aneugenic plant derived substances of dietary relevance are known" the authors wrote...I think it may be risky to claim that sprouted grains are outright toxic when ingested. That's probably not exactly the case. There may be mitigating factors incolved, as there often are when you're dealing with a whole food. See here for the full article
Q. Are any of your products vegan?
A. yes, our sourdoughs, rustic rye breads and granolas are all suitable for vegans because they only contain flour, salt and water.
Q. Do we use commercial yeast in any of our breads?
A. Yes, we use dried yeast in the cinnamon raisin and cranberry pecan breads and also in the Einkorn Rye and Gluten free breads.
Q. Do we use any preservatives in our baked goods?
A. No, not as a general rule but we do use a little xanthum gum in a few of the gluten free breads which for some may considered a kind of preservative.
Q. Do we use iodised salt?
A. No, we only use sea salt.
Q. Do any of your products contain corn?
A. No, we do not include any known corn products or corn derivites in our baked goods.
Q What kind of sugar do you use?
A. We don't use white sugar. We use organic evaporated cane juice in the gluten free bread and organic sucanat in the rest.
Q. Do you have any baked goods without sugar or sweeteners?
A. Yes, we have a freshly rolled granola without any sugar or sweetener (walnut Chia) and a freshly rolled muesli made with swerve. All our sourdoughs and rye black bread have no sugar or sweetener.
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