Wholegrain flour from black-grain wheat

Whole-wheat flour made from black wheat is an excellent choice for healthy dietary baking. The flour has excellent nutritional properties:

Enriched with antioxidants
Healthy plant-based protein
Has dietary fibre to support healthy gut flora
Has natural colour
Is a source of vitamins and minerals
Is GMO-free
Contains gluten
The black colour of the kernel is due to the content of pigments in the aleurone layer – anticyanins and phytomelanins, the same as in blueberries, blackberries and bilberries.

Anthocyanins and phytomelanins are powerful natural antioxidants.

The main role of antioxidants is to fight free radicals that destroy cells by triggering oxidative processes. Thus, protection against premature aging is one of the most important functions of antioxidants.

Antioxidants:

– Block cholesterol from oxidation and prevent the formation of atherosclerotic plaques;

– Inhibit the formation of blood vessels in malignant tumours and halt their growth;

– Protect the retina’s photoreceptors from destruction and preserve vision;

– Support pancreatic functionality;

– Neutralise free radicals.

The magic begins when our enriched black grains are ground into whole-wheat flour. This versatile ingredient can be used to create a wide range of functional, healthy foods, from hearty bread, rolls and healthy confectionery to pasta.