Only 100% organic
AKRUX® PURE WHEAT
AKRUX® is the commercial brand that identifies an ancient variety of durum wheat named Cappelli, obtained exclusively through organic agricultural methods and by strict regulation of agricultural practices, milling and use of the grain as well as the flours produced from it.
AGRONOMIC TECHNIQUES
AKRUX® wheat is produced with methods of organic agriculture.After threshing, the wheat is stored in silos to guarantee that it is not contaminated with other types of wheat.
THE MILLING PROCESS FOR AKRUX® WHEAT
Akrux brand flours are obtained only through specific organic agricultural processes that conserve all of the grain’s nutritional characteristics. The amount of flour obtained greatly influences the quality of the milled wheat, as well as the quality of the flour itself. In fact, raising the percentage of refinement diminishes protein and increases starch content.
A HEALTHY TREAT FROM A GRAIN OF WHEAT
AKRUX® guarantees that purity of the original ancient grain has been preserved. It has not been crossed with genetically engineered or irradiated wheats.
AKRUX® PASTA
A “bronze die” must be used to make the surface of the pasta rough to allow the sauce to stick to it better. The drying temperature must not be above 50°for a period of time that varies from 24 to 36 hours for longer shapes. This amount of time guarantees that the pasta will have the characteristic taste of wheat, as well as maintaining the correct colour and aroma. Temperatures above 50° will reduce flavour and cause the pasta to lose its nutritional properties and some amino acids.
AKRUX® BRAND BAKED PRODUCTS
Only in 100% organic ovens. The use of natural yeasts is advisable (sourdough starter) because natural rising agents make the product more digestible and ensure that it stays fresher longer. Breads with natural yeast also have a singular, long-lasting fragrance Easy digestibility depends on the transformation (by microorganisms in the yeast starter) of the complex substances in the dough into simpler substances that are easy to assimilate. No synthesized natural aromas are allowed, even in minimal quantities.
Akrux guarantees that purity of the ancient original grain is preserved.
PURE ANCIENT WHEAT: “POOR MAN’S MEAT”
The forgotten spikes of Cappelli wheat, obtained through natural selection by Nazareno Strampelli in Foggia in 1915, were the most popular crops grown in Southern Italy and the Islands for decades.This type of wheat was defined as an “elite variety” in the 1930s: it’s a rustic durum wheat that adapts well to poor soil with high clay content. It has excellent nutritional qualities and a high protein content. In Apulia, these characteristics earned it the name of “poor man’s meat”. The wheat plant can grow to a height 1.8 m.
HYPERSENSTIVITY TO WHEAT, COELIAC DISEASE AND CRESO WHEAT
In 1974 Cappelli wheat was exposed to the gamma rays of a nuclear reactor to cause a genetic mutation. The result was a more productive, smaller plant.From 180 cm, the plants were only 80-100 cm tall.The problem of wind and rain resistance was eliminated and the grain could be harvested about 20 days sooner. This “new grain” was given the name CRESO.
During those years, mutation was not an isolated occurrence. Other grains were exposed to:radioactive material, x-rays or radioactive cobalt.
Unfortunately, almost all of the organic and conventional durum wheat comes from these mutations.
Today, we wonder if there is a correlation between these mutations and the increase in cases of allergies and intolerance.
All AKRUX® brand products contain gluten and are not suitable for coeliac dietary needs.
