Back in the ancient times wheat evolved and developed on its own, without the need of human intervention. The wind and insects naturally took care for the blending of the varieties. The gluten content in the ancient wheat varieties (such as einkorn, for example) is well-balanced, as it is all natural. These types of wheat were never genetically modified, unlike many of the modern varieties, such as the contemporary hybrid wheat.

The organic cultivation of grains guarantees that they are not treated with chemicals – neither pesticides, nor herbicides. But that is just the first step to quality flour production. How you treat the wheat grain is just as key for the desired results. In the outer layer of the grain, known as bran, there is a great deal of fiber, which is an excellent source of food for the good bacteria in the intestines and the colon. In the innermost layer, or the germ, there is a variety of vitamins and minerals, as well as protein.

In the harmonica flour production we do grind the whole wheat grain, preserving the bran, as well as the germ. Thus, we make sure that we keep all the precious gifts of nature into every pack of flour we produce.