Bronze Chief Kernels & Montana's Best Red Wheat: Hard Red Spring Wheat kernel. Is certified chemical free. Contains 15-17% protein and 9.5-10.5% moisture.

Prairie Gold (86) Kernels & Montana's Best White Wheat: Hard White Spring Wheat Kernel. Is certified chemical free. Contains 15-17% protein and 9.5-10.5% moisture.

Spring Wheat (kernels): Hard Red Whole Wheat Kernel. 14% Protein. 12% - 13% moisture content. Originates in North Dakota, Minnesota, and occasionally Canada.

Soft White Wheat: soft white wheat kernals, 7 to 8% protein and 13% moisture content. Grown in NYS.

Rice: The world's most popular grain, rice comes in many forms. White rice is hulled and then stripped of the outer brown layers - including the bran and the germ, which contain most of the grain's nutrition - leaving only the carbohydrate endosperm. Brown rice, an excellent source of vitamins, minerals and fiber, has a nutty flavor. Basmati rice is sometimes called popcorn rice, because of its distinctive aroma while cooking. Wild rice isn't a member of the rice family, but rather it is a grass seed with a rich, nutty flavor and is often combined with other types of rice.

Rye Berries: Clean berries you can expect success from no matter how you use them. When used as a baking ingredient, imparts a flavor that is all its own.

Whole Cleaned Yellow Corn: Whole, cleaned, #1 yellow corn. Make excellent corn meal, grits, polenta, and corn flour. Add to recipes or use as a stand alone bakery ingredient. Corn is low in gluten.

7 Grain Mix (whole): Made from a hearty combination of hard wheat, soft wheat, triticale, rye, oats, pearled barley, and millet. Can be used whole, cracked, or ground. Is a great source of protein, vitamins, and fiber.

7 Grain Mix - rolled/flaked: This mix is ready to eat. Contains hard wheat, soft wheat, soft wheat, triticale, rye, oats, pearled barley, and spelt. It's so easily digestible, you can eat it by the handfuls right out of the bag. Once heated, it is softened, rolled, and then dried. Use as a bread ingredient, topping, or cereal either hot or cold.

Spelt: A grain that has found its niche in being a substitute for wheat or other gluten containing grains. Many who have allergic reactions to regular grains are able to consume spelt. This is a tough grain to bake with, but with some trial and error, can make predictable results in a full spectrum of wheat-free baked products. Please note that some who are allergic to gluten are not able to consume spelt, consult with you heath-care professional to see if spelt is OK for you. For more information on wheat and gluten intolerance visit www.enabling.org/ia/celiac/

Kamut: Sometimes called "Egyptian Wheat" due to area of origin. Each kamut kernel is 2 to 3 times the size of a wheat berry. Nutritional analysts show Kamut to have higher energy, and more nutritious grain than common wheats. Very mild in flavor with great nutritional value. Good for use in pasta making, breads, and cereals. Low in gluten.

Millet: Millet grains are gluten-free, hulled and ready to use and can vary in size, shape, and color. It can be used as a rice substitute or as a cooked breakfast cereal. Millet is a very bland flavor and can be used in bread dough, soups, or stews. If ground up finely, can be used as a fine-textured hot cereal or as a thickener or binder.

Buckwheat Groats: The non-edible triangular hull is removed and the buckwheat kernels are coarsely cracked. These can easily be ground into flour in a home blender. This bland tasting flour can then be flavored with cinnamon, ginger, etc.

Cous Cous: This is a fast-cooking grain product made from ground semolina, (the refined starch of durum wheat), which is mixed with water, steamed, and dried. Looks like granulated tapioca. Used as cereal, a pasta or rice substitute.

For more info: http://www.discoverbulk.com/