It involves applying a pressure of about 250 tons per square centimeter of area on the dehulled Einkorn grains. At this pressure, the membranes of the cells rupture and the contained inside proteins are denatured, i.e. they pass from one to another, more readily assimilable form. Thus, the assimilation of proteins is about 35-40% better.

When grinding einkorn grains, all nutrients and enzymes that are so important for the human body are entirely preserved.

During the flaking process, we try to subject the grain to as little processing as possible in order to preserve its qualities and to obtain an authentic product with a richer taste and a more intense flavour.

Flakes are extremely easy to assimilate. Upon direct contact with the saliva in the oral cavity, all of the beneficial properties of the enzymes, which it is extremely rich in, can be extracted and their better assimilation by the whole body is achieved.