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XEIXA wheat (Triticum aestivum) has been the most cultivated soft wheat in the world, and over time a large variety of subspecies have been derived from it.

The flour from Xeixa wheat has a sweet and intense flavour, and having a low gluten content (the protein of wheat), makes it more digestive and much less allergenic in bread form. That is why, out of all varieties, the Xeixa wheat is the most assimilated for human metabolism. However, this variety of wheat is not notable for large quantities of production, since its spikelets and grain are smaller than those of the common wheat. It is renowned for its high nutritious values, easy to digest and less allergenic qualities.

Unlike other varieties of wheat, Xeixa has hardly undergone any genetic modification. Formerly this flour was widely used and highly valued among the population of the Balearic Islands, but its cultivation declined considerably throughout the twentieth century. Nowadays there is limited supply of Xeixa, although with the efforts of some farmers it is being reintroduced and recovered and is being cultivated organically.