Non-GMO Statement

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Non-GMO Statement Wheat Montana Farms, Inc. has reviewed the following list of products in regards to the presence of Genetically Modified Organisms (GMO’s). This review includes third party verification on any product that does not originate from fields surrounding our plant here in Montana. Based on our research these products are GMO-Free. Bronze Chief Wheat and Flour, Organic Bronze Chief Wheat and Flour Prairie Gold Wheat and Flour, Organic Prairie Gold Wheat and Flour Hard Red Winter Wheat Natural White Flour Organic Bread Flour Spelt Grain and Flour, Organic Spelt and Flour Soft White Wheat and Whole Wheat Pastry Flour Rolled Oats, Steel Cut Oats, and Oat Groats Whole 7-Grain Mix, 7-Grain Flakes/Cereal and 7-Grain Flakes/Cereal with Flax Seed Cracked Bronze Chief Wheat and Cracked Wheat Cereal Cracked 9-Grain Mix Kamut® khorasan wheat Whole Brown Flax Seed, Milled Brown Flax Seed In addition, Wheat Montana is not aware of any genetically modified seeds approved for commercial production in the United States that could be grown to produce the above referenced list of products. All of the commercial varieties of these products produced in the United States have been bred using traditional plant breeding techniques and are not genetically modified at the molecular level. All grain products referenced above are 100% whole grain products and do not contain any sub-ingredients. Sincerely, Don Ashton Plant Manager .

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Observations on the Malting of Ancient Wheats: Einkorn, Emmer and Spelt
fermentation Article Observations on the Malting of Ancient Wheats: Einkorn, Emmer and Spelt Alice Fujita, Senay Simsek and Paul B. Schwarz * Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA; [email protected] (A.F.); [email protected] (S.S.) * Correspondence: [email protected]; Tel.: +1-701-231-7732 Received: 25 November 2020; Accepted: 10 December 2020; Published: 14 December 2020 Abstract: There have been tremendous marketing efforts and consumer interest in the so-called ancient grains. Einkorn, emmer and spelt, which are sometimes referred to as ancient wheats, are frequently included in this category, and have gained some attention among brewers. The objective of the current study was to compare the malting behavior and quality of einkorn, emmer and spelt cultivars obtained from the same growing environment. Aside from standard malt quality traits, the levels of β-amylase, protease, xylanase, wort arabinoxylans and wort phenolic acids were measured. While protein levels of the samples were higher (11.4–14.0%) than normally selected for wheat malt, the results indicated that malts of acceptable quality in terms of extract and amylolytic activity can be prepared from the three grain types. However, the ideal malting protocol will likely differ between the grains. The kernels of einkorn are significantly smaller, and steep hydration and malt modification are quicker. In terms of potential health benefits from antioxidant capacity and dietary fiber, wort from einkorn trended to higher levels of free and conjugated ferulic acid, as well as high-molecular-weight arabinoxylan. Keywords: arabinoxylan; brewing; einkorn; enzyme activity; emmer; malt; phenolic acid; spelt; and sprouting 1.
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