Зерна камута

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Характеристики

Kamut Grains

It is very rich in nutrients, digestible and characteristic in flavor,
with a slight hint of sweetness. Kamut flour is suitable for all
professional uses: excellent for pasta, in the preparation of baked
goods it ensures an excellent water absorption and provides a good
resistance of the gluten network, ensuring a smooth rise and a long
shelf life.

Kamut wheat is two to three times the size of common wheat, similar in
texture to common wheat, but contains 20-40% more protein and a more
digestible form of gluten.

This wheat has many nutritional benefits, as it is high in protein and
many other minerals. It has a high percentage of lipids and can be
described as "high energy wheat."






Kamut Wheat

The plump, golden kernels of whole grain Kamut are a nutritious source
of selenium, zinc, magnesium and iron. Kamut wheat is exceptionally
high in protein and a good source of dietary fiber. A nutritional
powerhouse, Kamut grain is perfect for anyone looking for a high
protein, low fat addition to their menu.

The firm texture and rich, nutty flavor make this heirloom grain a
great addition to pilafs, soups, and cold salads. Unlike some
varieties of wheat, Kamut berries hold their texture well, allowing
them to be added to soups and stews early in the cooking process
without getting mushy. The pleasant chewiness makes them a delicious,
and far more nutritious, substitute for whole kernel corn. Use Kamut
wheat wherever you would use a long grain brown rice for an exciting
change of pace.