Wheat ruşeym is the area where the grain sprouts. It contains high rate of A,E and B1 vitamins, lecithin, essential fat acids, proteins, and zinc, manganese and chrome from minerals. The seed that is formed after fertilization has a plant embryo and nourishment depot. The embryo contains a small copy of plant. Nourishment depot ensures growing of plant until plant can produce its own nourishment. While seed is formed after fertilization, together with starch and protein , sugar and fat are also stored as nourishment depending on plant kind. Starch ensures energy source necessary for plant. The stored proteins ensure amino acids to be required by embryo to build other proteins that are important for plant. The protein amount of ruşeymin that contains approximately 8% of total protein in wheat is about 30%. Wheat ruşeymi forms 2-3% of the whole grain and it is a desirable product in foods and cosmetic. Ruşeym rate for food is highest 0.5%. Ruşem is obtained through traditional grinding system in whole- wheat reduction passages.

Wheat ruşeym that contains nutrition elements in high rates necessary for body is a valuable matter. With addition of that matter in bread in rate of 15%, high nutritional valued, very delicious and homogenous bread has been obtained. Releasing of that bread in market as a new bread kind has made great contributions to the consumer with respect to sufficient and balanced nourishment.

Ingredients
Wheat flour, drinking water, ruşeym, whole-bread, gluten, bread leaven, food industry salt, vinegar, bread additive , emulgator, (diasetile tartaric acid esters of mono and diglycerides),sugar, enzyme (fungal hemi cellulose , fungal alpha amylase) ,antioxidant (ascorbic acid) and preservative (calcium propionate)