DakotaMB (Milling and Blending) Custom milling, blending and toasting for the baking and food industries

Formulation Applications for Ancient Grains

A variety of ancient grains in bowls

Ancient grains are, as the name suggests, ancient. There is no hard and fast rule as to what constitutes an ancient grain, but barley, millet, oats, quinoa, rye and spelt count among their numbers. And in this day and age, consumers are looking for foods that contain natural, better-for-you ingredients.

Depending on the baked good, different ancient grains may be better than others. For example, grains like wheat, barley and rye contain gluten, making them perfect contenders for raised snacks like breads, muffins and other doughy products. Meanwhile, ancient grains like quinoa, millet and sorghum contain no gluten and are better used in crackers, flatbreads and non-raised foods.

DakotaMB carries a variety of ancient grains that are expertly milled to create whole grains, whole flakes, rolled flakes, quick flakes and cuts. Learn more about our selection of ancient grains:

  • Amaranth: a pseudo-cereal often used in gluten-free flour formulations to add texture to snack foods and as an alternative to rice
  • Barley: one of the world’s oldest cultivated crops, barley is commonly used to improve flavor and texture in snack foods and breads
  • Buckwheat: a pseudo-cereal unrelated to wheat; its nutty flavor makes it great for a variety of baked goods
  • Millet: millet flour’s mild flavor profile makes it great for a variety of baked goods
  • Oats: a cereal grain that is a great choice for bakery items and other food products, including milks
  • Quinoa: a member of the amaranth family, quinoa flour is often used for cereals and doughs
  • Rye: closely related to barley and wheat, rye flour is commonly used in breads
  • Sorghum: a cereal grain that, when ground down, can be used to create tortillas, food bars and pasta
  • Spelt: spelt is related to barley and rye; its flour is often used as an alternative to wheat flour in breads, crackers and pasta
  • Teff: teff flour is often used as a gluten-free alternative in cakes and snack foods
  • Triticale: a crossbreed of rye and wheat, triticale flour is used in bakery goods, cereals and spirits
  • Wheat: wheat flour’s gluten makes it the perfect ingredient in breads, multi-grain blends and toppings

DakotaMB provides custom blending, specialty milling and toasting services for ancient grain products, including bases, coatings, functional mixes, multigrain blends and more. Learn more about our formulation applications for ancient grains.

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