Blog & News
Production Process and Traditions
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Own Production: Ekosem cultivates its grains in the heart of the Danubian Plain, including wheat, rye, einkorn, corn, chickpeas, spelt, barley, and oats.
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Stone Mill: The grains are slowly ground in an Austrian stone mill. This method prevents the grain from heating up and maximally preserves its nutrients like vitamins, enzymes, and fiber.
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Pure Composition: The flours contain no additives, improvers, or preservatives.
Helpful Tips for the Homemaker ("Tricks")
Ekosem maintains a series of articles with useful tips for better results in the kitchen:
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Storing Flour: After opening, it is recommended to store in tightly sealed containers in a cool place, away from spices, as flour easily absorbs odors.
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Successful Baked Goods: One of the tips for better results is using room-temperature eggs.
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Substitutes: The blog presents healthy alternatives to white flour, as well as vegan egg substitutes (e.g., mashed bananas).
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Pasta Preparation: For perfect pasta, it is important to always salt the water, avoid adding oil, and not rinse the pasta after cooking.
Healthy Eating
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Balance: A key principle is balanced nutrition with a ratio of 50% carbohydrates, 30% proteins, and 20% fats, without excluding entire food groups.
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Einkorn: The advantages of einkorn wheat as one of the oldest crops with low gluten content are highlighted.
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Gluten-Free: Ekosem offers guidance on recognizing gluten intolerance and transitioning to a gluten-free diet through products like buckwheat and rice pasta.
