It is very rich in nutrients, digestible and characteristic in flavor, with a slight hint of sweetness. Kamut flour is suitable for all professional uses: excellent for pasta, in the preparation of baked goods it ensures an excellent water absorption and provides a good resistance of the gluten network, ensuring a smooth rise and a long shelf life.

Kamut wheat is two to three times the size of common wheat, similar in texture to common wheat, but contains 20-40% more protein and a more digestible form of gluten.

This wheat has many nutritional benefits, as it is high in protein and many other minerals. It has a high percentage of lipids and can be described as "high energy wheat."