FAQ

2ab baked goods are perfect for everybody who wants to eat natural, original and very delicious baked goods. They are suitable for consumers of all ages - from toddlers to seniors. You do not have to suffer from any intolerance in order to enjoy 2ab baked goods.

Food-intolerant people have to look at the ingredients of all sorts of food in detail. Baked goods are an important part of any diet but actually are only part of it. It is not enough to simply consume 2ab baked goods; your entire diet has to be closely looked at. In general, an elimination diet provides the best approach to finding out which foods or ingredients you can tolerate and which you should avoid.

When you want to find out whether you are sensitive to FODMAPs or any other ingredient, it is generally a good idea to talk to a nutritionist or physician.

On the website FODMAP Fakten, Swiss nutritionist Beatrice Schilling provides a comprehensive overview on this subject (in the German language only) .

One thing is clear: There is not just one healthy diet. Years ago, a “one size fits all” diet as recommended for all types of people may have provided some guidelines. However, today we know: There is a diet that fits every person individually. Foods that are good for one person may be bad for another.

Are you looking for a guidebook on healthy eating? The American scientific author Michael Pollan wrote a wonderful book called “Food Rules – an Eater’s Manual ” where he explains in a humorous way why you shouldn’t eat anything your great-grandmother wouldn’t recognize as food. The book takes you into a new world, the world of good food and how to handle them attentively. Michael Pollan writes about all of this in a sensible and inspiring way. Nevertheless, he does explain the important basic rules of healthy eating.

These include:

• Avoid products that contain ingredients that no normal person would keep in his or her kitchen pantry.
• Only eat food that can spoil.
• Avoid food products that contain ingredients a third grader cannot pronounce.
• Eat food as much as possible that grows wild and lives.

It is fun reading this book. And this is what it is all about: Life should be fun and we want to give you a bit of carefree zest for life with 2ab. This is precisely what is reflected in our slogan “2ab loves you!"

Of course they are. 2ab Wheat is natural, original wheat that kids like and tolerate well.

Each baker who uses the term 2ab commits himself to following the 2ab quality specification for his baked goods. These specifications ensure that the inherent values of 2ab Wheat also apply to 2ab baked goods. For example, the 2ab quality concept prohibits the use of the following raw materials – we explain, in brackets why these raw materials are not allowed:

• Bread wheat (D genome and FODMAPs)
• Spelt (D genome and FODMAPs)
• Durum wheat (FODMAPs)
• Einkorn wheat (very rich in FODMAPs)
• Rye (extremely rich in FODMAPs)
• Dairy products (lactose, FODMAPs)
• Gluten (contains D genome)
• Commercially available bakery improvers (D genome and FODMAPs)

For many raw materials, the FODMAP levels are still to be determined. Depending on these analyses and the amounts used, more and other raw materials may be approved later. Corn/maize, rice and oats are grains approved for use, as are specific yeasts and enzymes that can support the reduction of FODMAPs in the dough.

Our quality concept requires that bakers do not mix 2ab Wheat with bread wheat and/or spelt flour. We also prohibit the addition of gluten because gluten is usually obtained from bread wheat (contains D gluten). The addition of gluten would impair the value and function of 2ab baked goods. 2ab baked goods contain only the ancient gluten A and B; they are free from D gluten.

The restriction of not using gluten is one decisive advantage 2ab wheat has compared to spelt baked goods. It is permitted to add gluten from bread wheat to spelt baked goods in unlimited amounts and here they can still be called spelt products.

That is a really good question.

As 2ab Wheat claims to be the best digestible wheat, we will not be stopping our efforts to achieve even higher quality. However, we know that we will only approve an improvement of quality if we are sure that practically all consumers will benefit from the improvement. George Bernard Shaw was aware that: “Tradition is a lantern. The foolish hold on to it, the clever allow it to lead the way.”

Having said that, rest assured that we would never be satisfied with the status quo. If there is a chance of improving the product, we will certainly look into it.

Yes, it does. The difference in nutritional value between 2ab Wheat and common bread wheat or spelt is only marginal. However, 2ab Wheat is richer in carotenes. Carotenes are phytochemicals. They are also called provitamin A because your body can convert them into vitamin A. The higher carotene level of 2ab Wheat shows in the yellowish crumb of 2ab baked goods. This yellow crumb color is also a guarantee that 100 percent 2ab Wheat was used in the baked goods. Moreover, 2ab Wheat is a source of selenium, which contributes to the normal function of the immune system.

Common gluten-free baked goods are in general made from corn/maize, rice and starch. These raw materials are not ideal for the production of baked goods. In order to create a product that is similar to bread, a lot of chemical additives usually have to be used. It’s no wonder that consumers dislike these products.

2ab baked goods follow a different principle: Instead of using atypical grains, which are more suitable for the production of flat breads, together with chemical additives, we rely on ancient grain and traditional dough processing methods. We are against using unnecessary chemical additives in bread.

Baked goods made from 2ab Wheat are delicious; they are not associated with sacrifice such as many gluten-free baked goods are. Everybody who is not suffering from celiac disease or a wheat allergy will always prefer 2ab Wheat products above gluten-free products.

One thing you will experience right from the first bite: 2ab baked goods have an exceptionally great taste. On the one hand, this is due to the inherent values of 2ab Wheat but on the other hand it is also due to the double fermentation of 2ab Wheat flour. The first one takes place at the 2ab mill, the second one in the bakery. Double fermentation ensures that 2ab baked goods have the lowest FODMAP levels while at the same time promoting the development of many flavor precursors which are responsible for the unrivalled great taste of the 2ab baked goods.

In terms of overall wellbeing, the effect is dependent on how your body reacts to some nutrients. Some people feel the difference after only a few hours; others will feel it the next morning. Another aspect is of course the spread that you put on your bread and which other foods you eat along with the bread. In general, we recommend eating 2ab baked goods for at least 2 weeks in order to experience the effect in full.

2ab Wheat flour is sold to bakers throughout Europe. As we are currently in the launch phase of the flour, there are only a very few bakers using the flour at this current time. However, the number is increasing on a daily basis.

We will soon be presenting an online map on this website to indicate where you can buy 2ab baked goods.

2ab Wheat is cultivated in selected regions throughout Europe. One decisive factor for easy digestion is not only the selected variety but also the growing region and the stability of the microclimate of that particular region. Depending on the growing conditions, the FODMAP level in grain may deviate by more than 1 gram. Within the scope of the 2ab quality concept, we make sure that only low FODMAP grain is used for 2ab Wheat.

Yes, it is. 2ab Wheat is precisely made by Mother Nature herself. It only contains the two ancient genes A and B, which are responsible for the formation of the ancient gluten. This wheat lacks the modern D genome, which is responsible for the formation of undesired gluten peptides (D gluten).

Yes, it is very easy to store 2ab baked goods in the freezer.

In fact, 2ab baked goods even tend to develop better freshness. It is possible to warm up 2ab baked goods in the oven several times without them drying out.

We know today that nutrition is a highly individual issue. The metabolism of every individual is unique. The former rule of nutrition, “One size fits all” may have been the ultimate matter of choice in times of crisis but it is no longer sufficient today. Finally, it is individual wellbeing that decides what is good for you. And you are the best person to answer this question. This said, we still know from studies that 70% of consumers who suffer from food intolerance feel better when they change to a low FODMAP diet. The remaining 30% obviously react sensitively to other food ingredients.

The term “ancient wheat” is somewhat imprecise because there is no worldwide uniform definition. For example, rye is termed “ancient grain” in the United States of America; in Europe nobody would think of calling rye ancient wheat because in northern Europe in particular, rye is a very common grain. Spelt is also often called ancient wheat despite the fact that European spelt originated just about 4,000 years ago. Bread wheat is older than spelt; it developed about 9,500 years ago. The ancient ancestor of the Emmer line to which 2ab Wheat belongs originated about 3.5 million years ago. It is even older than mankind!

The ancient wheat from the Einkorn and Emmer line is characterized by naturally high carotenoid content, which is responsible for the characteristic yellowish color. The yellow crumb is an indicator that 2ab Wheat has been used for baking.

We are a milling company that has been supplying industrial customers exclusively, mainly bakeries from day one of our operation.

2ab Wheat is the first wheat to be selected by nutritionists for the sole aspect of easy digestion. Other than for the selection of common wheat, the focus has not been on the highest yield for the farmer or easier processability in the bakery but rather the benefits to the consumer: Is it gut-friendly?

The official variety denomination of 2ab Wheat is Triticum turgidum forma sanum. The term sanum indicates the new approach to variety selection and grain cultivation that was implemented for 2ab Wheat. Derived from Latin, sanus means wholesome or sound. Thus 2ab Wheat is the first wheat to be cultivated and processed exclusively for its improved digestibility.

It comes as no surprise that for the selection of the proper variety, the growing region plays a major role because it has a large impact on the FODMAP level of the grain. And it is precisely this difference that guarantees the superior digestibility of the 2ab Wheat. As Aristotle already knew in his time: “The whole is greater than the sum of its parts.” It is the combination of all individual parts into one thing that creates something new for the consumer.

First of all: We appreciate that the cultivation of spelt has increased recently which strengthens the biodiversity of our earth. However, when it come to intolerances, there are serious differences between spelt and 2ab Wheat. You need to know that spelt just as its sibling, the bread wheat, contains the modern D genome, which means that it forms D gluten. Many consumers think that spelt is not wheat. They are wrong. The genetic relationship between bread wheat and spelt is so closely linked that they can be crossbred without any problems. Due to a number of crossbreeding stages, the protein in modern spelt is now similar to the protein of bread wheat. The spelt Hildegard of Bingen, (also known as Saint Hildegard, 1098 - 1179) recommended for consumption in the Middle Ages is no longer existent in that form.

No, it is not. Common wheat and 2ab Wheat are basically cultivated and harvested with comparable methods.

The difference lies in the segregation of the grain during harvesting, storage and milling which takes place in special 2ab mills.

No, definitely not. For people suffering from a wheat allergy or celiac disease, 2ab Wheat is NOT suitable. Those people have to strictly adhere to a non-gluten diet.

FODMAP sensitivity is an increased sensitivity to short-chained sugars that are present in wheat and other foods. D gluten intolerance is a reaction of the body’s defense systems (so called T-cell reactions) to specific D gluten proteins. Basically any protein may produce a defense reaction and therefore the following principle applies: Less is more! The proteins of the ancient gluten A and B are likely to cause less adverse reactions than D gluten protein.

However, the symptoms developed with either of these two components are rather similar, so it is difficult to pinpoint which substance is ultimately responsible for the symptoms. Nevertheless, some consumers feel better after having switched to a gluten-free diet despite the fact that they are not suffering from celiac disease. One reason for that may be that they react sensitively to D gluten or FODMAPs.

In this case, changing to baked goods made with 2ab Wheat may be a tasty alternative.

Numerous scientific studies and publications have been concerned with FODMAPs and the different protein structures in wheat. Many consumers have themselves experienced that baked goods made from 2ab Wheat are easier to digest – day after day.

Wheat intolerance may have various symptoms ranging from feeling slightly nauseous to problems with the digestive system to headaches and skin irritations.

Lactose is a component of animal milk.

Plants are not able to produce lactose. However, dairy components are often used in making baked goods in order to optimize taste, texture or baking performance. The quality rules of the 2ab Wheat concept prohibit the addition of lactose.

An allergy is always a response of the immune system to protein. Food intolerance, for example to lactose or FODMAPs does not affect the immune system. About 0.1 to 0.4% of all people suffer from a wheat allergy - an allergy can produce really strong reactions. If you are suffering from a wheat allergy, you are not allowed to eat wheat, not even 2ab Wheat.

Yes, there is such a diet. The FODMAP diet has been proven to be very effective for people suffering from irritable bowel syndrome. There is an ever-increasing number of nutritionists and counselors who will assist you in the implementation of the diet and the identification of suitable products that can be used instead of the food products that are to be omitted. However, it is really important that the diet is still varied and comprises all groups of foods so that the body is able to absorb as many of the nutrients as it needs.

FODMAP comprise a large group of short-chained sugars that can only be analyzed with highly elaborate methods. There are only a handful of specialized laboratories such as the lab at the Monash University in Australia that are experienced in detecting the FODMAP levels in different food products.

Many foods contain FODMAP; these are fermentable (short-chained) carbohydrates that pass through the stomach and are then “digested” in the intestine. The digestion process draws water from the intestine and also causes the development of gases, which in turn is the reason for symptoms such as feeling full, stomach pains and others.

On the internet you can find many tables that divide foods into low FODMAP and high FODMAP. When comparing the tables you may find that the information for the same food can vary. One main reason for this is because not every author has carried out FODMAP analysis for the respective food since testing is really expensive. Thus errors potentiate. Even tables that have been compiled by renowned FODMAP diet authors contain errors.

Another reason is the definition of “serving size” for the food. For some food products that are only consumed in small amounts, the FODMAP content is considered irrelevant; they are classified as non-critical irrespective of their FODMAP content. This practice may have serious consequences. Beetroots for example, are consumed in Australia in smaller amounts, perhaps as a thin slice on a burger. In Germany, however, beetroot is eaten as a salad or soup, and therefore in a comparably larger quantity. So, because beetroot is eaten less in Australia, it has been marked “green” which means it is allowed to be consumed. In Germany, the classification should be “red” because of the larger amounts eaten here, which means that beetroot should not be consumed if you have FODMAP problems. Many authors copy their tables from Australian authors, which explains why there are unfortunately many erroneous tables available on the internet.

In our view, the best FODMAP table for the European region is the one presented by Swiss nutritionist Beatrice Schilling. She was the first person to introduce FODMAP to Europe and she advises people suffering from digestive disorders. She understands how to classify certain foods from her daily work.

You will find more information on a FODMAP diet on her website - FODMAP Fakten (in German language)

Many people not suffering from celiac disease claim that they feel better with a gluten-free diet. Since they do not develop an immunological response to gluten, the reason for their wellbeing must be other non-gluten substances in the wheat. Prime suspects here are FODMAP as potential factors for triggering adverse reactions.