Millet grain has been an important food staple throughout history especially in Asia and Africa. A member of the grass family, it has been cultivated in Asia for the last 10,000 years and it is 1 of the 5 sacred crops of Ancient China. 97% of millet production is from developing countries, favored for its short growing season under dry, high temperature conditions. Currently, India is the world's largest producer of millet. It is a rich source of dietary fiber, protein, several B vitamins and minerals including manganese. The flour is stone ground from millet grain and is 100% gluten free. Many bakers prefer millet flour as it lends a light texture and slightly sweet nutty flavor to their breads and baked goods. In India, it is commonly used to make flat breads. It is also works well to mix with wheat flour to add a boost of nutrition for breads, muffins, rolls and other baked goods.
Moisture: 13% Max
Blend: Milled Millet
Product shelf life is dependent upon storage conditions and is highly variable. Product should be stored under cool, dry, dark conditions in a humidity controlled environment. Industry standard for product shelf life, when stored under optimal conditions, is 24 months from date of manufacture.
- Kosher (Orthodox Union)
- Stored in an AIB Superior Rated Facility
Note: The information listed above about moisture, protein and ash content are averages only. They may change from year to year depending on growing conditions of the wheat. For the most up to date information, please contact our sales department clicking here.