Xeixa flour is made with xeixa wheat or triticum aestivum (scientific name), whose cultivation has decreased enormously over time. Of ancient origin, the artisanal cultivation of this wheat has been replaced by the industrial version, which is now used more frequently for making bread.
In our country, the artisanal cultivation of xeixa wheat has not disappeared thanks to the efforts of some farmers in Catalonia and especially the Balearic Islands, where this grain is native.
Bread made with xeixa wheat
Although modern industrial wheats have been replacing xeixa wheat, due to economic reasons, this continues to be the most beneficial option for human consumption.
Unfortunately, the production of xeixa wheat is much lower than the production of industrial versions, in addition to having a higher cost. That is why accessing xeixa flour today is more difficult.
Properties of xeixa flour
- It is a cereal rich in minerals, it also contains vitamins B and E.
- It has a high protein and carbohydrate content, among which starches stand out.
- It is also very high in fiber.
- It contains a minimal amount of gluten, which makes it a much more digestible food than modern wheat.
- It provides energy and vitality and contributes to good general health of the body.
Recommendations for use
Xeixa flour is ideal for preparing various bakery foods. A sweet, quality dough is obtained for human consumption. It is also recommended for making pasta and a wide variety of whole foods due to its numerous nutritional properties.
Don't forget that xeixa wheat is processed by hand in traditional mills and when it is cleaned, the germ, the bran and the protein layer are not discarded, it is a very complete flour.
