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Get email notification for articles from Ronit Vered Follow Jul. 3, 2021 1:20 AM Early in the afternoon, shortly after the dozens of invited guests arrived, David “Friedy” Friedman, chief food technologist of Stybel Flour Mills, and the company’s chief baker, Yuval Alhadeff, arranged loaves of bread for tasting on a round table. The handiwork of four bakers, the breads were made of white and whole-wheat flours ground from different varieties of wheat. Three of the latter strains were part of the collection of the Land of Wheat project, whose aim is to revive varieties of heirloom wheat that have disappeared from local fields in recent decades. The fourth loaf was made with a regular, modern type of flour; it was planted, so to speak, among the other breads to provide a basis for comparison during this first of two tasting events organized by Stybel last month.

Israel generalZvi pelegLubnani kisraYuval alhadeffSivan frankinDavid friedy friedmanDoron daganDavid bonfilNikolai vavilovGilat centerWeizmann institute of scienceVolcani centerArid agricultural researchAgricultural research organizationStybel flour millsSemi arid agricultural research