The hard and layered crust structure of Siyez wheat and the non-uniform long and short ears make it difficult to produce and use. Wheat must be harvested by hand, as the spikes are long and short prevents the harvest with the machine.
The Bran in the einkorn wheat has been eliminated. It can be easily used in many pastries, soups and meals, such as pasta, börek, pastries. It swells much more than the einkorn flour in the bran, allowing you to make more successful pastries.