Here are five fascinating facts about barley.
Barley also is an exceptional grain used in a variety of bakery foods, from breads and granola to pizza crusts and crackers. Barley is one of our favorite grains to work with in the R&D lab because it's versatile and delivers a rich, nutty flavor. Here are a variety of ways we work with barley.
We mill barley grains into barley flour to add flavor and texture to bakery foods. Barley flour differs from wheat flour in two ways: It has a nutty flavor and a slightly denser texture. That makes it appealing in countless applications, including:
Our milling team is exceptional at making barley flakes. These exceptional ingredients start as whole barley grains and then are steamed, flattened and dried. They are very similar to rolled oats. We toast many of our barley flakes on our brand new toasting line for granolas. We also work with bakers to use barley flakes in the following applications:
We mill barley cuts for a variety of applications ranging from breakfast cereals to soups to breads to muffins. Barley cuts are whole kernels of barley that have been hulled, cleaned and cut into smaller pieces. Our specialty milling operations can mill the cuts in various sizes depending on the application:
Barley truly is an incredible grain that bakers and food manufacturers can use to provide flavor, texture and functional properties. If you’re looking to incorporate more barley into your products, contact us and we’ll help you develop exceptional formulas.
And, here’s two more interesting facts about barley.
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