Barley is a member of the grass family making it a wheat-free grain. It was one of the first cultivated grains in Eurasia as early as 13,000 years ago and was a staple cereal used in many different cultures including Ancient Egypt where pictures have been found of barley in Egyptian hieroglyphs. Now, it is still a major cereal grown in temperate climates around the world. Nutrient dense with a rich source of protein, dietary fiber, B vitamins, and minerals such as manganese, phosphorous and niacin, this flour specifically is a whole grain milled from dehulled barley retaining the bran and the germ. With its mild and slightly nutty flavor, it can be used in normal baking (bread, cookies, muffins, etc.) but is recommended to replace half of the wheat flour with barley flour. With a lower gluten content compared to wheat flour, it will not rise as much so works well when making flatbreads and crackers. It is also commonly used as a thickening agent for soups and stews as well as to make porridge and hot cereals.
Moisture: 12.1% Max
Protein: 10.5% Max
Blend: Whole Grain Dehulled Barley
The shelf life of this product is dependent on storage conditions and is highly variable. It should be stored under cool, dry conditions and in a humidity controlled environment. Industry standard shelf life for this product is 12 months from date of manufacture when stored under optimum conditions.
- Kosher (Orthodox Union)
- Stored in an AIB Superior Rated Facility
Note: The information listed above about moisture and protein content are averages only. They may change from year to year depending on growing conditions. For the most up to date information, please contact our sales department by clicking here.