Places of origin

Canada produces the best wheat qualities in the world. They are imported under the name Manitoba wheat. Other important countries where wheat is grown are Argentina, the USA, Russia and Western Europe. There is no clear delineation between the two kinds of wheat and there are intermediate varieties. Durum wheat is mainly used to make pasta and semolina products and is not suitable for bread making.

Appearance

A golden oval grain with a furrow through the middle

Use

• Preferred cereal for bread making
• Flours are well suited for baking (due to high gluten levels)
• Products are tasty and have a high level of satiation.

Should not be consumed by those with a gluten intolerance or those suffering from celiac disease.

Analysis

100 g of wheat contain:

12 g protein
2 g fat
69 g carbohydrates
13 g of water
Vitamins E, B1, B2
Phosphates
Lecithin
Potassium
Calcium
Magnesium
Iron

360 kcal 1507 KJ

Zwicky wheat products

Wheat flakes treated with the Kollath method, the Zwicky Kollath Breakfast, coarse wholemeal flour, wheat semolina, wheat flours, all with a number of different grinding and milling levels resulting in fine to coarse varieties.

- For the production of coarse wholemeal flour and semolina products
- For bread making and other kinds of baking
- Pasta production
- Ready-made baby foods

Wheat germ flakes

As part of the milling process to make white flour, the highly nutritious wheat germ is removed. Our Zwicky wheat germ flakes are made with freshly extracted wheat germ. The flakes are full of the most valuable nutrients from the wheat, i.e.:

Vitamin E,
(essential in maintaining the function of muscles and reproductive organs);

Vitamin B1
(important for the metabolism of carbohydrates);
a noticeably high level of iron: 27%;
minerals and trace elements (essential for bones, teeth and many other building blocks of the body). A 50 g portion has the following analysis:

Use

of Zwicky wheat germ flakes:

sprinkle over breakfast cereals or mueslis, on puddings and desserts, process in smoothies and milkshakes and into yoghurt. Do not heat.