What is Kamut™?
SOURCE: The Kamut Association of North America
The “Ancient Grain”
Kamut brand wheat grain is an ancient relative of modern durum wheat and originated in the Fertile Crescent of the Old World thousands of years ago. After a long period of oblivion, this grain was rediscovered and has now found an important place in contemporary diets. Superior in both taste and nutrition, it can be substituted for common wheat with great success. Kamut brand wheat has a rich, buttery flavor, with normally 20-40% more protein, a higher profile of amino acids, lipids, vitamins and minerals, and is easily digestible. A hard amber spring variety with a huge humpbacked kernel, it grows best in most regions where durum is traditionally cultivated. This grain is unscathed by modern plant breeding programs which have sacrificed flavor and nutrition for higher yields dependent upon large amounts of synthetic agricultural inputs.
Kamut Brand Wheat Adds Rich, Satisfying FlavorTo All Your Favorite Grain Dishes
Because of the inherent sweetness of kamut wheat grain, (referred to by some as “the sweet wheat”) no sugar is required to hide the subtle bitterness associated with most wheats and whole wheat products. Kamut has great texture and nutritional qualities.
High Energy Grain With Great Nutrition!
The complete nutritional analysis of kamut brand wheat grain substantiates that it is higher in energy than other wheats. Compared to common wheat, it is higher in eight of nine minerals, such as magnesium and zinc. It has been found to contain much more of the natural antioxidant selenium and is 30% higher in the similarly important vitamin E. The grain also contains up to 65% more amino acids and boasts more lipids and fatty acids. The most striking superiority of kamut brand wheat is found in its protein level, up to 40% higher than the national average for wheat. Because of its higher percentage of lipids, which produce more energy in the body than carbohydrates, kamut brand wheat can be described as a “high energy grain.”
Kamut brand wheat was named one of the ten best foods by whole foods author David Goldbeck.
Only Organically Grown
Perhaps the most significant aspect of the introduction and cultivation of kamut brand wheat is that it is an important new crop for sustainable agriculture. This grain’s ability to produce high quality without artificial fertilizers and pesticides makes it an excellent crop for organic farming.
What is Spelt?
SOURCE: Purity Foods
More Than Superior Taste
Spelt is more than just a nutritious product. The whole grain flour is the perfect answer for those people who want to eat good, tasty whole grain products. Organic, unbleached spelt flour is the same grain with most of the bran (fiber) removed, and nothing added.
Ancient Grain With Modern Day Appeal
Not to be confused with oats or common wheat, spelt is a member of the same wheat grain family but is an entirely different species. It is one of the original seven grains mentioned in the Bible. This 9000 year old grain originated in the Fertile Crescent and over the centuries found its way throughout Europe where it remained a very popular grain for hundreds of years. To Germans it is their beloved “Dinkel” and is now found in a wide variety of foods and beverages from bread to beer. To Italians it is called “Farro” and is found in gourmet soups, pizza crusts, breads and cakes. The official name of spelt is Triticum aestivum var.spelta.
Delicate Kernel Is The Secret
The secret to spelt’s mild flavor and superior performance can be attributed to the tough outer hull protecting the spelt kernel. Unlike common wheat which loses its hull when harvested, spelt kernels have to be transported to a custom processing center to dehull and clean the grain. It is believed that the impervious outer hull allows for the development of a more delicate, water soluble kernel. It also protects the grain from pollutants and insects and enhances the retention of the nutrients in the kernel and improves freshness.
Nutrition Value
Spelt’s uniqueness is also derived from its genetic makeup and nutrition profile. Spelt has high water solubility, so the nutrients are easily absorbed by the body. Spelt contains special carbohydrates which are an important factor in blood clotting and stimulating the body’s immune system. It is also a superb fiber resource and has large amounts of B-complex vitamins. Total protein content is from 10 to 25% greater than the common varieties of commercial wheat.
We feel confident that you too will praise the merits of spelt once you have tried our products.
No Sugar, Honey, Eggs, Dairy, Baking Powder,
Baking Soda, or Soy.
No sugar: Many people are sensitive to sugar. There are numerous reasons to avoid sugar such as elevated blood sugar levels, diabetes, hypoglycemia, overweight, and the desire to be on a “low carb” diet. Sugar is common in bread to make yeast function. Since Pacific Bakery doesn’t use yeast, we don’t need sugar.
No Honey: It used to be a “natural” food, but bees are fed sugar/glucose syrup when there is not enough pollen available for their survival in winter. Modern bees are used as sugar processing plants, thus the reasons for using honey as a sweetener are non-existent. Also, honey is twice as sweet as sugar by volume and will have the same negative physical effects as sugar. Honey is to be avoided on a “low carb” diet. All Pacific Bakery products are made without honey.
No Eggs: Want to avoid cholesterol-rich foods? Practicing a vegan (ie:strict vegetarian) diet? Don’t like things that come from the bottom-side of a chicken? All Pacific Bakery products are made without eggs in any form.
No Dairy: We don’t need milk, milk powder, butter, whey, cream or any other dairy product to make our delicious bread. Never did…never will. All Pacific Bakery products are made without dairy of any kind. No Mad Cows here. Add your own if you like.
No Baking powder OR baking soda: Both are chemical leavening agents; we use no chemicals in the crafting of our organic breads…and we exclusively make certified organic breads and bagels. At Pacific Bakery, all of our breads and bagels rise with natural leavening made ONLY with our organic flour. This centuries-old process is the basis for our traditional whole food.
No additives, no preservatives, no GMO, no vital wheat gluten, no excuses. You get it all from Pacific Bakery!
