| Kamut® | Norba | Farvento | Rio | Forenza | |
| 1000 Seeds weight (gm) | 71 | 54.8 | 45.2 | 30.1 | 44.4 |
| Protein (%) | 16.4 | 14.3 | 17.7 | 16.6 | 18.4 |
| Dry Gluten | 15.5 | 12.5 | 14 | 13.4 | 17.1 |
| Dry Gluten/Protein | 94.5 | 87.5 | 79 | 80.6 | 93 |
| Ash (%) | 2.13 | 1.86 | 2.07 | 1.95 | 2.62 |
| K (mg/100g) | 490.8 | 471.8 | 429.1 | 472.2 | 646.2 |
| Mg (mg/100g) | 111.81 | 83.26 | 114.21 | 96.3 | 129.24 |
| Na (mg/100g) | 5.98 | 9.88 | 9.82 | 8 | 7.74 |
| Ca (mg/100g) | 16.57 | 22.04 | 22.61 | 22.48 | 23.26 |
| Fe (mg/100g) | 2.88 | 3.64 | 3.83 | 2.86 | 3.86 |
| P (mg/100g) | 445 | 382.1 | 421.7 | 379.2 | 531.9 |
| Se (mg/100g) | 0.01 | 0 | 0.01 | 0 | 0 |
| Β-carotene (ppm) | 5.97 | 5.4 | 3.03 | 4.07 | 4.95 |
| Yellow Index | 19.16 | 16.85 | 13.76 | 10.58 | 10.1 |
| Brown Index | 18.96 | 19.28 | 21.47 | 13.13 | 15.74 |
The basic recipe
- 1000 gm of flour, made up of:
- 600 gm Kamut flour
- 350 gm King Arthur rye blend flour (Item 3335)
- 50 gm milled flaxseed
- 500 gm water (50% AR)
- 150 gm virgin olive oil
- 7 gm yeast
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