Everything begins with the deep knowledge of the cereals that make our flour. In collaboration with IRTA (Institute of Food Research and Technology), we select the varieties of soft wheat and “races of the earth” (Espelta, Khorasan and Xeixa, among others) that are most appropriate for the development of our breads.
We call “races of the earth” those wheats that arrive to our days by natural selection, without human intervention. Over the years, by surviving meteorological changes and different pests, natural selection creates stronger seeds with a higher nutritional value. On the other hand, artificial selection (led by the hand of man) focuses its efforts in producing a higher agronomic productivity even if, sometimes, this means giving up on nutritive qualities of the seeds.
We find different varieties like:
− Spelt: Triticum spelta
− Egyptian Wheat or Khorasan: Triticum dicoccum
− Small Spelt or Eïn Korn: Triticum monococcum
− Xeixa: Triticum aestibum compactum
− Gaia: Triticu durum