LES CÉRÉALES
Les céréales sont l'un des aliments les plus anciens de l'humanité et l'une de nos principales sources de subsistance. Il existe une grande variété de céréales, qui constituent un élément presque indispensable de tout régime alimentaire et un véritable atout en cuisine.
Ingrédients
Les céréales sont des plantes herbacées dont les graines peuvent être transformées en farines, et particulièrement riches en glucides. Elles sont si essentielles à notre alimentation qu'environ 60% de toutes les terres agricoles sont consacrées à leur culture.
Wheat
Wheat is the cereal that gives us white flour and is what we make bread, pizza, cakes and biscuits from. Its grain is made up of three parts. The external part, the famous bran, which we find in our whole-wheat bread, is rich in fibre and protein. The centre is, nutritionally speaking, the most substantial and important part thanks to its high carbohydrate content. Finally, wheat germ, which is the part that gives rise to a new plant, is made up of protein, carbohydrates and lipids.
Rice
Rice is an essential cereal for mankind and is the main source of sustenance for billions of people worldwide. It is the cereal with the highest carbohydrate levels, but contains little in the way of proteins, fats and fibre and no gluten at all. Its peculiar make up and properties means that it is an easily digested food. It is no surprise then that is commonly used to feed very young children.
Barley
Barley has been grown by populations living in cold and semi-arid areas of the world, where wheat will not grow, for thousands of years. It is rich in carbohydrates, low in fat, and is a good source of protein as well as containing group B vitamins and precious mineral salts.
Spelt
Spelt is the oldest grain to be grown by man and was used as source of nourishment as far back as the Neolithic age. There are three varieties of spelt: large, medium and small grain varieties, but they all have one thing in common, their 'clothed grains'. This extra external coating means that even after threshing they need to be peeled once more before they become edible. Spelt has gained popularity again in recent years thanks to its high nutritional value. It contains good levels of protein, is rich in fibre, vitamins and dietary minerals while also being low in fat. Its flour gives exceptional bread which can be compared only to the most fragrant white loaves.
Buckwheat
Buckwheat is considered a cereal only because it is grown and used as one, but it actually belongs to a completely different family, that of Polygonaceae. It further sets itself apart from other cereals as its proteins are of higher quality. It is a good source of fibre and minerals and is also gluten free. In China, where it originates, it is used to make bread and in Eastern Europe it goes with main courses and is used to make porridge.
Ingrédients
Les céréales sont des plantes herbacées dont les graines peuvent être transformées en farines, et particulièrement riches en glucides. Elles sont si essentielles à notre alimentation qu'environ 60% de toutes les terres agricoles sont consacrées à leur culture.
Leur provenance
Nous achetons notre blé dans de nombreux pays du monde afin de pouvoir garantir la variété et la qualité de nos farines. Notre riz et notre orge viennent d'Europe et de Russie, notre sarrasin de Chine, tandis que notre épeautre vient uniquement d'Italie.
