| 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 God (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 then 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. |
| Rolled
Oats: Table grade oats resulting from the flaking of cleaned, steamed groats.
Grain is cut, steamed, and run through rollers to flatten it. The quick cooking
is simply cut thinner. Great for use as a breakfast cereal or in baked goods for
extra taste and texture. Barley Flakes (hulled): Rolled barley, comparable to quick oats. Low fat grain with high fiber. Cook like oatmeal for a hot cereal. Rye Flakes (quick): All rolled rye is steamed and rolled and looks similar to oat or wheat flakes. They can be interchanged and added to granola cereals. Wheat Flakes (rolled): All rolled wheat is steamed and rolled. Looks very similar to oats and can be used as a cooked cereal or added to granola type dry cereals. Flakes soften easily when moistened. |
| Bulgar Wheat (cereal): Consists of wheat grains that have been
steamed, dried, and then cracked. Can be used as cereal, meat binder, and added
to soups as a rice substitute. Cracked Wheat Coarse: Whole Wheat Berries that are cracked. Can be used in breads or cooked like oats for a hot cereal. Wheat Bran: When unbleached white flour is made the bran and germ of the wheat kernel are removed, leaving only the white, starchy, endosperm which is finally ground for white flour. The bran becomes a by-product in the process. The bran layer contains the highest concentration of nutrition, vitamins, and fiber. Wheat Germ: When milling wheat flour, the embryo of the kernel is removed to prevent flour from turning rancid. It can be eaten raw or toasted. Wheat germ is nutritious and provides a good source of protein, fat, calcium, phosphorus, and iron. Best if stored in refrigerator to maintain freshness. Wheat Gluten: A protein component in wheat that is used to strengthen dough and give it structure and flavor. Can be combined with millet or corn meal to make satisfactory baked products. Can use up to 3 tablespoons per loaf of bread. Steel-cut Oats: Oat kernels are hulled and sliced into pieces with steel blades. This makes a delicious cereal because it retains the nutty texture of the grain. Leftover cooked products can be added to bread dough or used as a binder in meat and poultry patties. Oat Bran: Oat bran is a good source of dietary fiber. The effects of oat bran are performed in the stomach where nutrients absorbed into bloodstream are affected. This is why it can lower the blood cholesterol level. |
