To make our barley flake flour, flakes are first produced from the cleaned barley kernels, then gently milled into flour. During production, all the grain's components are preserved, thereby creating a wholemeal flour. Given its very low gluten content, when making baked goods it is recommended to mix the barley flake flour with other types of flour, e.g. wheat or rye flour.
Please contact our sales team for further information or individual product advice.
| Food Industry | C. Faul | +49 731 96746 - 15 |
| Food Retail | U. Dettinger | +49 731 96746 - 67 |
| Bakery business | J. Ellerkamp | +49 731 96746 - 61 |
Available in conventional cultivation quality.
