To make our beta-glucan barley flake flour, flakes are first produced from the cleaned beta-glucan barley kernels, before then being 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 beta-glucan 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 | J. Elkemann | +49 731 96746 - 67 |
| Export Sales | J. Kutscher | +49 731 96746 - 23 |
Available in conventional cultivation quality.
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