Barley is always peeled because of the indigestible hull. Barley is low in breadmaking gluten proteins. The fibers contain beta glucans. Beta glucans have a positive effect on cholesterol and blood sugar levels.

re-milled durum wheat flour has a fine, golden and sparkling granulation, obtained through special Italian milling techniques. This flour boasts a delicately sweet aroma and an enticing yellow colour, attributed to its high. Re-milled durum wheat flour is ideal for producing a wide array of baked goods, both sweet and savoury. Whether it's crafting delectable pastries or savoury bread, this flour embodies the essence of Italian tradition. Its fine texture and ability to bind ingredients make it perfect for creating pasta, pizza, and typical Italian bread such as ciabatta. carotenoid content.

Durum semolina flour (hard wheat) is particularly suitable for bread applications. Gives a nice yellow dough and tastes slightly nutty.

Einkorn is probably the first cultivated wheat in the world and was grown by farmers thousands of years ago. Einkorn is rich in Zinc and Iron and the gluten are milder than wheat gluten (with regard to gluten sensitivity). The baking performance however is not as good as the performance of wheat. Einkorn is therefore specially applied as whole grain.

Emmer (or farro) is one of the first cereals used in agriculture. The proteins are milder than wheat. In Southern Europe emmer is regularly used in gastronomy. Baking performance is similar to spelt.

Emmer (or farro) is one of the first cereals used in agriculture. The proteins are milder than wheat. In Southern Europe emmer is regularly used in gastronomy. Baking performance is similar to spelt.

Oat has its origin in Asia and approx. 2000 years ago landed in Northern Europe. Oat has a higher fat content than wheat. Protein content can vary between 12-20%. Oat contains many minerals and the fibers contain beta glucans. Beta glucans have a positive effect on cholesterol and blood sugar levels.

Oat grits are the minimally processed, whole kernels of oats, naturally rich in nutrients and dietary fibre. Originally cultivated in Asia and later introduced to Northern Europe, oats have become a highly valued cereal grain for a wide range of food applications.

Compared to many other cereals, oats contain a higher level of healthy fats and provide a protein content typically ranging from 12–20%. They are also a natural source of essential minerals and beta-glucans, a soluble fibre known for its positive impact on cholesterol management and blood sugar balance 

Upon request, we can offer this item gluten-free!

Oat has its origin in Asia and approx. 2000 years ago landed in Northern Europe. Oat has a higher fat content than wheat. Protein content can vary between 12-20%. Oat contains many minerals and the fibers contain beta glucans. Beta glucans have a positive effect on cholesterol and blood sugar levels.

Ready to Do processing technology pre-gelatinizes the grains, which dramatically reduces hydration and cooking times while keeping the grains structurally intact. 

Upon request, we can offer this item also in organic. 

Puffed grains for decoration in and on bread (products). The puffed grains have a nutty taste and a special bite.

Puffed grains as an addition in breakfast cereals and salads. The puffed grains have a nutty taste and a special bite.

Puffed pseudo grains for decoration in and on bread (products) and as an addition in breakfast cereals and salads. The puffed pseudo grains have a nutty taste and a special bite.

Puffed grains for decoration in and on bread (products) and as an addition in breakfast cereals and salads. The puffed grains have a nutty taste and a special bite.

Puffed grains for decoration in and on bread (products). The puffed grains have a nutty taste and a special bite.

Puffed grains as an addition in breakfast cereals and salads. The puffed grains have a nutty taste and a special bite.