Wheat syrup | Rapadura sugar | White, stone-ground, and whole wheat flour 

[ Why wheat syrup? ]

We use wheat syrup in making most of our products. As golden as the cereals from which it proceeds, it is a unique, effective sweetener.

Organic: Our wheat syrup passes all European Economic Community "organic products" standards. It is certified by ECOCERT and NATURE AND PROGRESS.

Health: Rich in long sugars, fructose, and minerals, wheat syrup is more complete and more balanced than traditional sugar and glucose syrups, In fact, wheat syrup helps avoid glycemic peaks experienced following the absorbtion of refined sugars, and reconstitutes glycogen after physical effort.

 
The use and consumption of this product is better for your health. Food made with wheat syrup assures a general physical well-being for the consumer and contributes to respect for the environment.

[ Rapadura sugar? ]

Rapadura is the sugar of a variety of cane cultivated organically in the south of Brazil. It is a complete cane sugar obtained through controlled organic farming.

It is produced by the simple drying of cane juice, without physical or chemical refining of preservatives. Thus, it conserves most of the nutritional elements of this juice. The production of Rapadura: Rapadura is special in that it undergoes no mechanical or chemical refining process, unlike typical sugars.

The sugar cane is harvested by hand and machete. The canes, which can be up to two meters long, are then cleaned and cut into pieces. The juice is obtained through several successive pressings and then reduced to syrup in open vats by the heat of vapor. The syrup is then dried and, unique to Rapadura, sifted.

Rapadura is rich in minerals: Complete Rapadura cane sugar has a tasty, slightly caramelized flavor, and is distinguished by its high mineral content of over 1.5%.

[ White, dark, and whole-wheat flour? ]

When wheat grains are milled, the resulting flour is separated into three categories depending on coarseness. White flour is the finest-grained. It contains about .55 grams of minerals per 100 grams of flour (flour type 55). Stone-ground, or grahm flour is produced from this white flour by incorporating intermediate-grained flour of wheat germ and bran. Whole wheat flour is made by blending particles of all sizes, including the coarsest.

Stone-ground or grahm flour contains a larger quantity of chaff (it´s degree of milling is approximately 80%) and as such, a significant mineral content.

Cereals constitute the base of the food pyramid, as the consumption of carbohydrates must constitute over 50% of all food energy. Cereals help provide for our carbohydrate needs but also provide fibre and vegetable proteins, minerals and micronutrients. Two principle factors determine a bread´s richness in minerals and micronutrients: the mode of production and the varieties of wheat used.

While fruits and vegetables are used largely untouched, cereals are usually consumed in the form of bleached flours. However, the vitamins and minerals of a grain of wheat are usually concentrated in the chaff (bran) and the germ, which are eliminated in the process of milling. The use of stone-ground and whole wheat flours permits us to increase the nutritional density of bread, in other words, its content of important minerals such as magnesium, in trace elements, and in micronutriants, and to use bread as a good source of food-fiber.