Known for its high yields and adaptability to a wide range of growing conditions, millet is an ancient cereal grain in the small-seeded grass family dating back 7,000 years. Carrying a small carbon footprint, millet is highly drought resistant. Millet is primarily grown for its small seeds, which can be used as a food source for both humans and animals. DakotaMB mills the ancient grain into a flour that carries the following flavor profile:

• Mildly Nutty: Millet has a gentle nutty flavor that is milder compared to quinoa. This nuttiness is one of its defining taste attributes and contributes to the overall appeal of the grain.
• Mildly Sweet: Millet carries a subtle natural sweetness that adds a delicate touch to its taste profile. This sweetness is more restrained than in some other grains like corn or certain varieties of rice.
• Earthy: Like many whole grains, millet possesses an earthy undertone, which gives it a wholesome and natural quality.
• Corn-like: Some varieties of millet have a slight corn-like flavor, which can be reminiscent of cornmeal or cornbread. 
• Neutral: Millet has a relatively neutral flavor compared to stronger-tasting grains like buckwheat or amaranth. This neutrality makes it a versatile ingredient that can be used in a wide range of applications.
• Grassy or Herbal Notes: Depending on the specific type of millet, some varieties may exhibit subtle grassy or herbal notes, adding an interesting layer to its flavor.

And don’t forget about toasting millet! When toasted, millet develops a pleasant toasty aroma and flavor, enhancing its nuttiness and adding complexity to the overall taste of a product. 

Millet: From Harvest to a Formula 

1. Cleaning: Harvest millet grains undergo a cleaning process that removes impurities such as dirt or stones. 
2. Dehulling: Millet grains have an outer husk or hull that needs to be removed to make millet suitable for consumption. 
3. Milling: Once the millet grains are dehulled, they are milled into flour or other desired forms.
4. Blending: Millet flour can be blended with other ingredients to create specific blends. DakotaMB’s Multigrain Blends include Seven-Grain, Nine-Grain or Twelve-Grain available in course, hearty or smooth textures. 

Applications for Millet

Millet is gluten-free, allowing for use in a variety of bakery products.

• Ancient grain crackers: Millet provides texture and taste in better-for-you cracker formulations blended with other ancient grains, such as amaranth, sorghum or quinoa.
• Cookies: Millet flour is the perfect partial substitute for traditional flours in cookies that are positioned as better-for-you. 
• Breads: Millet flour can be used as part of a gluten-free ancient grain flour mixture designed to deliver a desirable crumb structure and taste.

Interested in using millet in your next blended ancient grain product development? Contact DakotaMB today.