Rolled barley, or barley “flakes,” are a result of conditioning, steaming, and flaking pre-cleaned, partially debranned barley berries. They provide a distinct flavor alternative to the more common oat flakes.
Rolled Triticale Flakes
Rolled triticale, also known as “flakes,” is created by pressing and rolling pre-cleaned whole-grain triticale. It can be used like rolled oats for a hot breakfast or in any recipe calling for rolled oats.
Rolled White Wheat Flakes
223 in stock
Regular rolled white wheat, or white wheat “flakes,” are the result of conditioning, steaming, and flaking pre-cleaned wheat berries. Rolled wheat provides a distinct flavour alternative to the more common oat flakes.
Rolled Rye Flakes
69 in stock
Also known as “flakes,” rolled rye is the result of conditioning, steaming, and flaking pre-cleaned rye berries. Rolled rye provides a distinct flavor alternative to the more common wheat flakes.
Rolled Oat Flakes
166 in stock
To create rolled oats, groats are first steamed, then rolled flat into flakes. Often referred to as oatmeal, rolled oats cook faster than steel cut oats and are a great source of soluble fiber (beta glucans) along with other phytochemicals such as avenanthramides. Rolled oats provide a rich oat flavor to a variety of common products such as granola bars, cookies, muffins, cereals, and beverages.