Our new mix IREKS NOURI GRAIN H for speciality bread incorporates all the good qualities of trendy ingredients such as chia, quinoa, red split lentils, pumpkin seeds and wholemeal spelt flakes. Its unique composition of raw materials gives the baked goods made with it a delicious, aromatic and slightly nutty taste.
Would you like to find out more or do you have any questions?
Chia (Salvia hispanica) seeds probably have their origin in Central America. The Aztecs and the Maya already knew them and, no matter whether the word chia comes from the language of the Aztecs and stands for “oily”, or whether it is a Maya word with the meaning “What makes you strong”: chia seeds were associated with power, stamina and vitality and eaten especially as preparation for particular activities.
Quinoa, which is also known as “rice spinach”, “Peru rice” and “Inca rice”, belongs to the amaranth family and is, strictly speaking, not a grain, even if it is often used as a substitute. Seen from a botanical point of view, it is related to beetroot and spinach. Red quinoa is especially aromatic, a little spicy and has a pleasant, slightly nutty taste.
Spelt is a grain which originates in the centre of Europe. It is the archetype of the wheat known today. Its fine aroma and slightly nutty taste round off all kinds of baked goods. As the name suggests, wholemeal spelt flakes are made from the whole grain and thus retain all the valuable ingredients of the spelt grain.
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