We have accumulated many years of expertise in processing traditional cereals, which makes us a specialist in this field. We prefer to use spelt and emmer from our local contract farmers.
Today, the term “ancient grains” generally refers to traditional grain varieties such as emmer and spelt, which were cultivated long before the advent of modern plant breeding. They evolved from wild grasses. Natural crossbreeding and subsequent human selection led to the first cultivated varieties over the course of domestication.
Starting around 10,000 B.C., our ancestors settled down and began farming. In addition to the so-called “founding plants”—peas, lentils, and flax—emmer, einkorn, and barley were among the oldest cultivated grains. Alongside emmer and einkorn, ancient varieties of spelt and wild rye were also cultivated in the past.
The emmer varieties grown today are descended from historical emmer forms and have been further developed through conservation and breeding programs. They are therefore not identical to the emmer that was cultivated about 10,000 years ago, but have evolved from historical emmer forms through human breeding efforts.
The growing interest in traditional grains and regional foods has contributed to a rising demand for emmer, spelt, and other ancient grains in recent years.
Spelt cereals have a firm hull closure encasing the grain. The hull cannot be removed by threshing, but must be taken off in the hulling mill. The process is known as dehulling. Once the grains have been freed from the hull, they can be processed into flour, meal, flakes and other products.
History
The oldest finds originate from Western Armenia and Eastern Europe around the 6th to 5th century B.C. Spelt has been cultivated in Central Europe since 1700 B.C.
Appearance
Spelt is a spelt cereal, i.e. the grains are firmly enclosed in a hull which cannot be removed by simple threshing. Before further processing in the flour mill, the hull must be removed in an additional process (known as "dehulling") in the hulling mill.
The spelt ear is loose, narrow and longer than that of wheat. This cereal, cultivated annually, grows roughly 60 cm to 150 cm high. The rachis is long and thin, and the ripe ears are clearly bent.
Products and baking properties
Spelt flour can be used to make various types of bread and baked products, as well as spaghetti. Due to its high gluten and protein content, it possesses excellent baking properties. Spelt is also used to produce bulgur, semolina, "spelt rice" and even spelt coffee. Unripe harvested spelt is called green spelt; it is dried and only then dehulled.
Nutritional values and specialities
Spelt (also called Alemannic or Swabian grain) is the origin of our wheat varieties. According to the teachings of Saint Hildegard of Bingen, it is said to have a healing effect.
Spelt ideally combines the benefits of a well-rounded diet, as it is rich in vitamins A, E, B1, B2 and niacin. The proportion of valuable fatty acids and minerals such as iron, magnesium, phosphorus and calcium is also higher than in other cereals. For some wheat allergy sufferers, spelt offers an alternative to conventional wheat products.
Spelt and SchapfenMühle
The first cultivation contract for spelt was signed by SchapfenMühle in 1987. This put the company in position to gain many years of expertise in processing spelt and to offer the very highest quality. Our specialisation in processing the ancient grain, long before it became popular on such a broad scale, shows the pioneering role we have always played.
History
Emmer is one of the oldest cultivated grains. As early as 10,000 B.C., it was cultivated in the Near East—in the region known as the Fertile Crescent (today’s southern Iraq, northern Syria, Lebanon, Israel, Palestine, and Jordan)—and in Egypt. Around 5,000 BC, the grain was first cultivated in Central Europe, establishing a tradition here that spanned millennia, until its cultivation was increasingly supplanted during the Middle Ages and the modern era by higher-yielding grains such as spelt and soft wheat.
Appearance
Emmer is a spelt cereal, i.e. the grains are firmly enclosed in a hull which cannot be removed by simple threshing. Before further processing in the flour mill, the hull must be removed in an additional process (known as "dehulling") in the hulling mill.
The mostly bearded crop ears sit atop tall stems on stalks that grow up to 140 cm high, making emmer higher than wheat or barley, for example.
The black emmer varieties, which immediately catch the eye with their violet colour, are especially impressive.
For every farmer, in particular when it comes to specialist cereals, cultivation contracts provide security in the selling of the harvest.
If you are also interested in a cultivation contract for spelt or emmer, we look forward to your call!
