Healthy Baking

Tritordeum is a new natural cereal born from the combination of durum wheat (Triticum durum) and a wild barley (Hordeum chilense). Tritordeum contains gluten, but its quality is different from wheat, which makes it more digestible. It also contains 10 times more lutein than wheat, an antioxidant beneficial for eye health and skin protection. It […]

Triticum dicoccum is one of the oldest cereals known to man and was a key component of the diet of ancient Greeks. It is considered as one of the healthiest foods because of its high content in fiber and minerals. The glycemic index is lower than common wheat. Moreover, although it contains gluten, its composition […]

Dinkel flour is produced from an ancient wheat variety of excellent quality that belongs to the same family as the common wheat. The particularity lies in the mild taste, high nutritional value and tough outer peel which protects the core, maintaining nutrients. Dinkel is not suitable for people suffering from celiac disease. However some people […]

Chia plant belongs to the mint family and grows in central and southern Mexico and Guatemala. Aztecs who were consuming chia seeds, considered them as a source of energy and power. During the recent years, chia seeds have been recognized as superfood and they are increasingly spread to the western world. The seeds when mixed […]

Flaxseed is a source of omega-3 fatty acids in the form of ALA, which contribute to the maintenance of normal blood cholesterol levels. Moreover, it is an excellent source of fiber and manganese and is rich in folic acid, vitamin B6, magnesium, calcium, phosphorus and copper. Omega-3 fatty acids are polyunsaturated fats that are present […]

The germ is the part of the wheat grain which will germinate and give us the new plant. In a white flour germ is removed entirely, while in whole grain flour is maintained, but is only 2.5% of the seed. Flour with wheat germ contains five times the quantity of germ of a whole grain […]

Buckwheat belongs to the so-called pseudo-cereals, while it has prevailed to be called “black wheat”. Its fruits are a very nutritious food for humans and have a high nutritional value. It is rich in magnesium, iron, vitamins thiamine (B1), riboflavin (B2), niacin (B3) and pyridoxine (B6). It is a very good source of starch, and […]

Kamut is an ancient seed with excellent nutritional characteristics, suitable for people with an active lifestyle. Khorasan wheat is an ancient cereal originating from Mesopotamia and Egypt, which has survived to the present day. Its seed, also known as Kamut, is an excellent source of protein, fiber, zinc, phosphorus, magnesium, vitamin B1 (thiamine) and vitamin […]

It is believed that Quinoa was first cultivated around 5000 years ago at Lake Titicaca which borders Peru and Bolivia. Incas, referred to quinoa as ‘chisaya mama’, or the mother of all grains. Quinoa is a complete protein, one of the only plant foods offering all nine of the essential amino acids the human body […]

Teff has been grown in Africa for centuries and thrives in Ethiopia and Eritrea. Teff is used to make different kinds of injera, a leavened flatbread eaten with most meals in Ethiopia. It is a staple of Ethiopia’s diet and accounts for about two thirds of its daily protein intake. Teff differs from other seeds […]

A diet low in salt, in combination with a healthy diet helps to control the pressure in people with hypertension. Also, in healthy people, can reduce the risk of occurrence in future. The increase in blood pressure is due to the sodium contained in the salt, causing fluid retention, which has the effect of increasing […]

Iron contributes to the formation of blood and oxygen transfer in the body. It also helps the normal function of the immune system and contributes to normal cognitive function. Folic acid plays a large role in cell growth and development as well as tissue formation during pregnancy. Vitamin B12 helps in the normal functioning of […]

BIO-Bread baking flour for white bread. BIO-Durum wheat for rustic bread. BIO-Whole grain soft for whole grain bread and bakery products. BIO-Whole grain hard for traditional rusk, rustic bread and whole grain bakery products. BIO-Whole grain rye for rye bread and bakery products. BIO-Whole grain barley for barley cretan rusks, barley bread and bakery products. […]

Gluten is a significant source of protein of many cereal grains such as wheat, barley and rye and can be found in many foods such as bread, pasta, biscuits, cakes, etc. Gluten gives elasticity to dough, helping it rise and keep its shape. Some people are intolerant to gluten due to its malabsorption from the […]

The GI-48 bread has a glycemic index of 48, contains 7 grains, among them hemp, chia and quinoa and is very tasty. Glycemic index is a measure of the rate of increase of blood sugar levels after eating foods containing carbohydrates. According to the Harvard Medical School, foods with a glycemic index below 55 are […]

Carob flour products contain a certain percentage of carob flour. Carob is a food rich in nutrients and is what preserved St. John the Baptist during his wandering in the desert as well as much of the Greek population during the World War II. Carob flour is an ideal substitute for cocoa and chocolate. Also […]