Leks Sp. z o. o. ul. Emilii Plater 4, 69-200 Sulęcin
pl en ru de
zdjecie 1

Ancient 2ab wheat

Leks2ab is the first Polish line of products based on 2ab flour from ancient wheat, which does not contain type-D gluten,
responsible for digestive discomfort and related ailments.


Products made of 2ab ancient wheat are not intended for people with celiac disease
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Zinc is essential for healthy bones and skin, helps to maintain acid-base balance, improves carbohydrate metabolism, supports maintenance of normal testosterone levels in the blood and supports correct vision


Selenium supports proper functioning of the immune system, helps to maintain healthy hair and nails, aids in proper functioning of the thyroid gland


Leks Sp. z o.o. together with Goodmills Innovation GmbH have developed a wide range of bakery and confectionery products based on 2ab flour made of ancient wheat. Because of carotenoid content, 2ab pastries are characterized by yellow colour as well as natural and specific taste. Our products have received numerous awards; tests and certificates confirm their pro-health impact, rich composition and desirable properties.

Products from ancient wheat contain no additives (preservatives and improvers), and they are produced according to the „clean label” idea. Products made of 2ab flour contain a high selenium level of 13 μg (the reference level for selenium is 55 μg), zinc level of 2.15 mg (the reference level for zinc is 10 mg).

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Natural fermentation of flour and a traditional method of sourdough production, with long dough fermentation, have a positive effect on the health-promoting properties of bread, reducing the content of high FODMAPs in the product.

2ab products contain no raw materials from other wheat and rye varieties, gluten and other high-FODMAP ingredients.

Reviews •
• Certifications
opinia 1
Institute of Food and Nutrition
opinia 2
Monash University Low Fodmap Certyfied
opinia 3
Institute of Mother and Child

Our products

clean label
Bread from ancient 2ab wheat with siberian buckwheat 300g
Nutritional value in 100g
Food energy 1000 kJ / 236 kcal Fat / including saturated fatty acids 1,1 g / 0,3 g
Carbohydrates / including sugars 45 g / 3,5 g Protein 9,9 g
Salt 1,6 g Minerals Selen 13 μg, cynk 3,89 mg, rutyna 10,39 mg
<strong>Bread from ancient 2ab wheat with siberian buckwheat</strong> 300g
A roll from ancient 2ab wheat 70g
Nutritional value in 100g
Food energy 1103 kJ / 260 kcalFat / including saturated fatty acids1,2 g /0,5 g
Carbohydrates / including sugars 51 g / 3,1 gProtein 9.6 g
Salt 1 gMinerals Selen 18,1 μg, cynk 3,1 mg
<strong>A roll from ancient 2ab wheat</strong> 70g
Baguette from ancient 2ab wheat 250g
Nutritional value in 100g
Food energy 1029 kJ / 243 kcalFat / including saturated fatty acids1,4g / 0,3g
Carbohydrates / including sugars 47 g / 2,6 gProtein 10 g
Salt 1,2 gminerały Minerals 13 μg, cynk 2,15 mg
<strong>Baguette from ancient 2ab wheat </strong> 250g
„Bakery products from 2ab wheat are very tasty and are not a challenge. Anyone who does not suffer from celiac disease or allergy to wheat is always more likely to choose 2ab wheat than gluten-free products”
2 ab flour

History of Ancient Wheat

One wheat is unequal to another wheat. To better understand the history associated with gluten, which is harmful to many people, we need to find out about the origins of wheat. Let's go back 10 million years, when einkorn developed in a natural way. The grain was characterized by genetic simplicity, since it consisted only of a double A genome. 7 million years later, einkorn crossing with wild grass resulted in creation of

emmer, whose genetic structure resembles 2ab wheat; they both have only ancient A and B genomes. Studies show that problems related to intolerance, allergies, abnormal digestion and discomfort are largely caused by a modern gnome contained in the type D gluten, which ancient 2ab wheat does not contain.

Flour and bread history

Old processing methods, new baking technology: this is how we can shortly describe products made on the basis of 2ab flour. However, this was not always the case.

The first bread did not resemble bread known today. They took a form of gruel, consisting in 80-90% of water mixed with hulled wheat, barley, millet or rye grains. Over time, grains were shredded in mortars and the amount of water was gradually reduced to as much as 40%. In this way, bread took a form of flatbread or cone-bread made on hot stones.

The first bread softened with yeast was baked in Mesopotamia, around the 4000 BC. At the same time, the Israelites ate matza, or flatbread, which was baked under a clay pot, covered with hot ashes. The pastries inspired the Romans to create dome ovens that are still used in some regions of the Middle and Far East and Central Asia.

In a world dominated by highly processed food, subjected to a multi-stage process with addition of many preservatives, raising and changing natural features agents, the ideas of products returning to the usage of natural resources and processing and production methods are created more and more frequently. Ancient 2ab wheat is an example of this type of resources as an ancestor of a standard wheat used many years ago.

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The proper fermentation process of 2ab flour causes the FODMAP content in the products
from 2ab flour is much smaller than in gluten-free products.

FODMAP is an abbreviation that was first used by scientists at Australian Monash University. They found that certain types of carbohydrates are responsible for appearance of irritable bowel syndrome, also called hypersensitive bowel syndrome.

FODMAP is an acronym formed with the first letters of the names of individual carbohydrate groups and the process of their fermentation:

oligosaccharides (polysaccharides)

monosaccharides (simple sugars)


polyols (polyhydric alcohols)

High-FODMAP products are poorly absorbed both by IBS patients and by healthy people. Unchanged FODMAPs pass into the intestine and their osmotic effects cause accumulation of liquids in intestine lumen. After passing into the large intestine, they undergo bacterial fermentation with increased production of carbon dioxide and hydrogen. Further transformations can lead to production of hydrogen sulphide and methane. These processes are responsible for discomfort in the abdominal region (pain and gurgling), diarrhoea or constipation and bloating.

Low-FODMAP products

Effective elimination of high-FODMAP products results from accurate reading of composition of ready-made products and dishes.
A nutrition method based on FODMAP should be analysed under the supervision of a dietitian or doctor.

flour from ancient 2ab wheat, gluten-free bread or cereal products, rice, oats, polenta, millet, plantain, quinoa, sorghum, tapioca,
blueberries, pineapple, cranberry, durian, grapes, grapefruit, melon, kiwi, lemon, lime, mandarin, orange, passion fruit, papaya, raspberry, rhubarb, rockmelon, anise, strawberries,
Note: dried fruit should be consumed in small amounts
alfalfa, bamboo shoots, bean shoots, bok choy, carrot, celery, choy sum, endive, ginger, green beans, lettuce, olives, parsnips, potatoes, pumpkin, red pepper, beetroot, spinach, sweet potatoes, tomatoes, turnip, courgette
basil, chilli, coriander, ginger, lemon grass, marjoram, mint, oregano, parsley, rosemary, thyme
Milk and cheese
Milk and cheese
Milk: milk without lactose*, oat milk*, rice milk*, soy milk*
Cheese: hard cheese, brie and camembert, yoghurt without lactose, ice cream substitutes, butter substitutes, olive oil, tofu
*check the additives
sugar* (sucrose), glucose, artificial sweeteners without the “-ol” ending, honey substitutes, golden syrup*, maple syrup*, molasses
*small amounts