Speciality food product made with organic wholemeal emmer

Speciality food product made with organic wholemeal emmer

Made entirely from wholemeal emmer flour produced by milling whole grains of the Triticum Dicoccum variety, grown exclusively in Italy in accordance with organic agricultural methods.

This speciality emmer pasta from the BioGranoro range is rich in fibre, has a rustic, distinctive flavour and retains excellent consistency after cooking.

Emmer

Emmer is the ancestor of durum wheat. The name derives from the Latin word far (which is also where the Italian word farina, meaning flour, comes from) and it is the oldest type of cultivated wheat, used for human nourishment since Neolithic times.

Emmer’s current value is based not only on its historical and cultural baggage, but also the intrinsic characteristics of this cereal, its excellent nutritional properties, distinctive flavour and high degree of digestibility.

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Nutritional properties of EMMER

Emmer is extremely high in nutritional value and is full of beneficial properties, making it a valid alternative to more commonly consumed cereals.
Emmer is rich in:

  • protein
  • insoluble fibre
  • vitamins (A, B, C and E)
  • mineral salts (iron, calcium, potassium, magnesium and phosphorous)
  • polyunsaturated fatty acids

Characteristics of TRITICUM DICOCCUM (EMMER)

Triticum dicoccum (emmer) differs from soft and durum wheat in relation to distinctive characteristics linked to the higher content of mineral salts and the presence of a thicker aleuronic layer (tissue beneath the pericarp, rich in vitamins and functional proteins). It also has a low glycemic index thanks to the slow transformation of starches during digestion, which prevents a high glycemic peak, promoting better energy intake.

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Glycemic index

Of all the cereals, emmer has a lower GI than common wheat, corn and rice. Its high fibre content and the amount of beneficial nutritional elements help to prevent insulin-resistance, ischemia and obesity.
The starch contained in this cereal is particularly good for diets of those suffering from hyperglycemia, as it is digested more slowly than that of common wheat.
The close correlation between fibre and glycemia is given by the fact that the fibre promotes the slow transformation of starches during digestion, so the sugars are then released slowly, meaning the blood glucose concentration remains constant over time. This regulates the glycemia without raising it and prevents a high glycemic peak.

Rich in fibre

La Specialità di Farro Integrale BioGranoro è un alimento ad alto contenuto di fibre.

Una porzione di 100g apporta circa 6,8g di fibra totale, più del doppio di quella contenuta in una pasta di semola di grano duro convenzionale circa il 27% del fabbisogno giornaliero.

Ricordiamo che gli apporti consigliati di Fibra Alimentare per la popolazione adulta sono di 25 g al giorno e almeno 10 g dovrebbero essere di fibra solubile.

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FARRO INTEGRALE BIOGRANORO offers a choice that:

  • brings you the flavour of a thousand years of history, reminding us of the taste of simplicity with every bite;
  • retains all of the nutritional properties of the cereal, because it is wholemeal;
  • meets different nutritional needs thanks to a high concentration of fibre and low glycemic index;
  • is recommended for those who have chosen or need to reduce their gluten intake;
  • guarantees food produced exclusively from Italian Organic Agriculture.

Minerals

Emmer contains greater quantities of almost all minerals (for example, up to 54% more zinc, 33% more iron and 28% more copper), as well as evidence of a greater accumulation of selenium.
As for wheat, most of the minerals contained in emmer are found in the outer layers of the caryopsis, therefore they are usually lost during the production of refined flours.
Therefore, from a nutritional point of view, to take full advantage of the higher levels of selenium and the other minerals, the caryopsis should be consumed whole or in the form of wholemeal flours.

100% Italian Organic Agriculture

Organic Agriculture is about respect for nature, the environment and the protection of biodiversity. The raw materials used to make BioGranoro Cappelli pasta are 100% from Italian Organic Agriculture, produced using a production method that only permits the use of natural substances and prohibits the use of chemical pesticides and fertilisers.

Speciality food product made with organic wholemeal emmer – The shapes

Agricoltura Biologica significa rispetto della natura, dell’ambiente e salvaguardia della biodiversità. Le materie prime utilizzate per la pasta BioGranoro varietà Cappelli sono ottenute 100% da Agricoltura Biologica Italiana, secondo un metodo di produzione che ammette solo l’impiego di sostanze naturali ed esclude l’utilizzo di pesticidi e concimi chimici.

Emmer

Its cultivation was gradually abandoned in the Middle Ages because the yield per hectare was not very high and the harvest was difficult because the grains tended to fall on the ground as they matured.
Emmer’s current value is based not only on its historical and cultural baggage, but also the intrinsic characteristics of this cereal, its excellent nutritional properties, distinctive flavour and high degree of digestibility.
So emmer has returned to popularity and is now considered a powerful ally for a tasty, nutritious diet.
Emmer is classed as “hulled wheat”. After threshing, the seed of this wheat is still covered in the glumellae (hulls), a very hard, exterior film coating the grain.
The edible portion of the cereal is that which grows inside the glumellae, which protect the grain from the elements and contamination from pesticides.
Emmer is similar to common wheat in appearance. However, emmer has a harder hull than common wheat, which helps to protect the nutritional elements within it.
These glumellae are removed through a process known as “husking” or “hulling”, in preparation for further processing.
The cereal obtained from this process is known as “dehulled emmer”.
It may also be called “whole emmer” or “wholemeal emmer” as the nutritional element remains fully intact.
The dehulled emmer is then milled to produce wholemeal emmer flour and flour for wholemeal emmer pasta, which is also called "wholemeal emmer semolina".
The three species are genetically different, and differ in terms of the plant and grain:

  • Monococcum is a small plant, with thin leaves and a small, “soft” grain. Commonly known as einkorn wheat (Triticum monococcum), it is the oldest type and the first type of wheat grown by mankind. Very common in Italy, it has a low gluten content and is not very tough. In some ways, it is similar to a multivitamin pill, as it contains from 5 to 8 times more antioxidants such as carotenoids and contains a greater amount of high quality protein.
  • Dicoccum is the most widespread species in the Mediterranean, with a large, well-developed plant and large ear and grain. Commonly known as emmer (Triticum dicoccum), it is the most important and widespread of this group of wheat species in Italy and is therefore considered the best of its kind. It is the parent species of the modern durum wheat, although it differs greatly in terms of morphological, agronomic and sensory characteristics. One of the greatest differences compared to durum wheat is the gluten content.
  • Spelta is the most widespread type of this group of wheat species in Northern Europe. It has similar characteristics to soft wheat and produces very floury grains, suitable for the production of flour. Commonly known as spelt (Triticum spelta), it is not widely grown in Italy. It has a naturally sweet flavour, reminiscent of walnuts and a lighter texture compared to other wholemeal cereals. As it has a low gluten content, spelt flour does not always rise evenly. This species is the one that is genetically closest to soft wheat and is particularly widespread in Northern European countries (Switzerland and Austria), where it has been grown for a long time and is used for baked goods.

Characteristics of TRITICUM DICOCCUM (EMMER)

Italy boasts local varieties of emmer, such as Garfagnana in Tuscany, but there also some traditional areas of cultivation in the central and southern areas (Umbria, Lazio and Molise).
Triticum dicoccum (emmer) differs from soft and durum wheat in relation to distinctive characteristics linked to the higher content of mineral salts and the presence of a thicker aleuronic layer (tissue beneath the pericarp, rich in vitamins and functional proteins). It also has a low glycemic index thanks to the slow transformation of starches during digestion, which prevents a high glycemic peak, promoting better energy intake.
Emmer also has a high amount of proteins that are easy to digest.
The technological and rheological properties of the flour/semolina (for example, the volume of bread and how well pasta retains its shape and texture after cooking) are strictly related to the protein content of the cereal, especially the percentage of glutenin and gliadin content.
There are significant differences between common wheat and emmer in terms of the number of fractions (subunits) that form the gluten.
Compared to common wheat, both einkorn and emmer have a higher total gliadin content and a lower total glutenin content.
Gliadins are the gluten proteins that cause a reaction in individuals with celiac disease.
Glutenins are the fraction that gives gluten strength.
The result is that emmer gluten has a softer composition, that is to say it is less tough.
Thanks to this structure, many individuals suffering from intolerances to wheat do not suffer from the same symptoms when they eat emmer. This is because the composition of the protein fractions and, above all, the relationship between the different fractions, mean the total gluten content is lower than in other cereals and the structure of the same is less tough and therefore more easily digestible.
Just like common wheat, emmer cannot be consumed by celiacs as it contains gliadins, but it helps to reduce the population’s level of exposure to food products containing potentially toxic proteins.
It is not possible to completely eliminate gliadins and glutenins, because if that happened there would be no gluten, which is an essential factor in determining the technological properties of flour/semolina: without gluten it is very difficult to make good bread or good pasta.
Although the technological properties of its gluten are not very high, emmer is usually made into pasta without the addition of other flours and produces a pleasant-tasting pasta with good nutritional and sensory properties.
For baked products, spelt flour is usually used, or even better, einkorn flour. Both of these wheats have “soft” grains, making them suitable for baked goods and desserts.
A dough made with einkorn flour, which has a gluten that is not as tough as that of soft wheat, will be less elastic, more friable and therefore more suitable for making shortbreads, biscuits, pastries and pies.
Einkorn contains a “soft” gluten, even softer than that of emmer, making it a cereal that is highly digestible and more easily tolerated by our body.

Rich in fibre

Dehulled emmer (that is the whole grain, with just the hulls removed), has a higher fibre content (10%), in particular of the insoluble fraction; it also contains the amino acid methionine, which is lacking in almost all other cereals.
The rediscovery of emmer is essentially connected with its high content of insoluble fibre, which promotes good bowel function. Products made with emmer help to prevent illnesses such as diabetes, hypercholesterolemia, constipation, diverticulosis and colon cancer.
Dietary fibre is composed of complex polysaccharides, such as cellulose, hemicellulose and lignin, and has no nutritional value because the human body cannot metabolise it, but is especially useful for its ability to retain water.

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