The following nutritional information is based on a serving size of 1/4 cup (50 g) for grains and legumes, 3/4 cup (56 g) for pasta and 2 tbs (30 g) for flour.
| |
Hulled
Emmer |
Pearled
Emmer |
Cracked
Emmer
|
Emmer Flour |
Chickling
Pea |
Umbrian
Lentils |
Emmer Pasta |
| Calories |
150 |
150 |
150 |
98 |
150 |
160 |
210 |
| Calories From Fat |
10 |
10 |
10 |
5 |
10 |
10 |
20 |
| Total Fat |
1.5 g |
1 g |
1g |
0.5 g |
1 g |
1 g |
2 g |
| Saturated Fat |
.5 g |
.5 g |
.5 g |
0 g |
.5 g |
.5 g |
0 g |
| Carbohydrates |
32 g |
32 g |
32 g |
33 g |
23 g |
30 g |
39 g |
| Fibre |
3 g |
2 g |
3 g |
1 g |
7 g |
7 g |
6 g |
| Protein |
6 g |
6 g |
6 g |
4 g |
13 g |
7 g |
8 g |
| Calcium |
2 % |
2 % |
2 % |
1 % |
7 % |
2 % |
2 % |
| Iron |
8 % |
5 % |
8 % |
5 % |
5 % |
25 % |
10 % |
|
Farro (Triticum dicoccum)
The original strain of durum wheat. More information can be found at www.farro.ca
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Hulled Emmer
Called decorticato in italian, this is the whole grain in it's purest form with all the outer bran intact. Hulled grains typically need to be pre-soaked in water before cooking.
8-12 hours is more than sufficient for most applications with a 20-30 minute cooking time.
Pack Size
2.5 kg - Foodservice
500 g- Retail
25 kg- Food Processing & high volume foodservice
|
 |
Semi-Pearled Emmer
Called perlato in italian, this format has a little bit of the outer bran removed. No need to pre-soak and pearled emmer cooks in about 20 minutes if boiling and 30 minutes if steaming.
Pack Size
2.5 kg - Foodservice
500 g- Retail
25 kg- Food Processing & high volume foodservice
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 |
Cracked Emmer
Called spezzato in italian, this is the hulled grain that has been mechanically broken to a very coarse texture. Similar in size to bulghur wheat this format cooks in about 10 minutes. No pre-soaking required.
Pack Size
2.5 kg - Foodservice
500 g- Retail
25 kg- Food Processing & high volume foodservice
|
 |
Stoneground Whole Emmer Flour
As the name suggests, this is hulled emmer that has been milled into flour. Perfect for making pasta, tart bases, and biscotti.
Pack Size
2.5 kg - Foodservice
500 g- Retail
25 kg- Food Processing & high volume foodservice
|
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Spaghetti
Made from stone ground wholemeal emmer & water, this pasta is produced the old fashioned way: dried at a low temperature between 36 & 48 hours. This process maintains most of the nutrients, makes the pasta easier to digest and gives it a pleasant chewy texture.
Pack Size
12 x 500 g- Retail & Foodservice
|
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Penne
Made from stone ground wholemeal emmer & water, this pasta is produced the old fashioned way: dried at a low temperature between 36 & 48 hours. This process maintains most of the nutrients, makes the pasta easier to digest and gives it a pleasant chewy texture.
Pack Size
12 x 500 g- Retail & Foodservice |
|
Fusilli
Made from stone ground wholemeal emmer & water, this pasta is produced the old fashioned way: dried at a low temperature between 36 & 48 hours. This process maintains most of the nutrients, makes the pasta easier to digest and gives it a pleasant chewy texture.
Pack Size
12 x 500 g- Retail & Foodservice |
|
Strozzapreti
Made from stone ground wholemeal emmer & water, this pasta is produced the old fashioned way: dried at a low temperature between 36 & 48 hours. This process maintains most of the nutrients, makes the pasta easier to digest and gives it a pleasant chewy texture.
Pack Size
12 x 500 g- Retail & Foodservice |
| Legumes |
 |
Grass Pea (Lathyrus sativus)
aka cicerchia (italian), chural (punjabi), pois bretonne(french)
More flavourful & sweeter than a chick pea, it also contains a much higher protein content in comparison. Requires 8-12 hours pre-soaking.
Pack Size
2.5 kg - Foodservice
500 g- Retail
25 kg- Food Processing & high volume foodservice
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 |
Umbrian Lentils
This renowned Umbrian variety is small, tasty and tender. Does not require pre-soaking and cooks in as little as 20 minutes.
Pack Size
2.5 kg - Foodservice
500 g- Retail
25 kg- Food Processing & high volume foodservice
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