It is very old; it is archaeologically proven that it was cultivated in the Middle East around 10,000 BC and was bred from barley. Wheat appeared in Bohemia sometime around 5,000 BC. Originally, a very hardy type of einkorn wheat was grown here along with barley and rye.

Wheat displaced rye at the turn of the 18th and 19th centuries, especially among the wealthy classes. Flour began to be used for baking bread and pastries, which became popular for breakfast instead of cereal or legume porridges, thanks to coffee, which arrived here from Turkey at that time.

Compared to wholemeal flour, this flour is depleted by approximately 60% of calcium, 76% of iron, 85% of magnesium, 78% of zinc, 77% of vitamin B1, 80% of vitamin B2, 86% of vitamin E and 80% of gluten. White flour is often used in everyday cooking mainly for its ability to bind dough – especially for buns, bread, dumplings and pasta.

It is of a cooling nature and sweet taste. It clears heat, especially heart heat, and is suitable for heart disease and during menopause – especially wheat germ, which balances hormone levels. It moistens heat, so it is used for dry skin, feelings of thirst and dehydration.