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Specialty Grains

Recently, much interest has been given to grains other than the three principle grains of wheat, rice, and corn. Demand has increased due to gluten-free alternatives for numerous baked goods as well as the interest in multi-grain labeled products and ancient grains.

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Ancient Grains is a marketing term used to describe a category of grains and pseudocereals that are purported to have been minimally changed by selective breeding over recent millennia, as opposed to the widespread cereals such as corn, rice, and modern wheat varieties. Ancient grains are often marketed as being more nutritious than modern grains.

 

Ancient grains include varieties of wheat such as spelt, Kamut, bulgur and farro, as well as the grains millet, barley, teff, oats, and sorghum. Healthy pseudocereals include quinoa, amaranth, buckwheat and chia. Pseudocereals are used much the same way as cereal grains, but considered a ‘non-grass’ species whereas true cereals are ‘grasses’.

 

The required treatment of these specialty grains vary greatly depending on the exact grain. Some may require precision cleaning only, while others may require dehulling or pearling, for example. We have experience in the preparation of numerous specialty grains, oilseeds, and spices including the following:

  • Sorghum (Milo)

  • Barley

  • Triticale

  • Oats

  • Hemp Seeds

  • Chia Seeds

  • Quinoa

  • Rye

  • Spelt

  • Millet

  • Buckwheat

  • Amaranth

  • Kamut

  • Bulgur

  • Teff

  • Lentils

  • Pepper Milling

  • Bakery Processes

  • Farro

  • Soybeans

  • Wild Rice

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