Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Ingredients
- Barley Flakes
- Technologies
- Variants
It is possible to replace the rolled barley flakes rye, oats or wheat.
Features & Benefits
- Food Ingredients Features
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Applications
Barley flakes are used: as decoration on special breads. Barley flakes are then sprinkled on the dough before baking, in inclusion, in special bread-making: incorporating rolled barley kneading up to 2 and 5.5% by weight of flour - in formulas mixes.
Properties
Technical Details & Test Data
- Processes
Flaking is realized in three main steps:
- The preparation of the grain : the seeds are cleaned, then peeled, that is to say that the glumes are removed by abrasion.
- The heat treatment in steam precooked cereal. It therefore changes the state of the pregelatinized starch and which improves the digestibility and the capacity of water absorption of the seed in the culinary hot or cold preparations. After this pregelatinization, the seeds are dried to reduce their water content to around 10-15%.
- Flaking : the seeds are moistened and heated again to facilitate flattening of the seeds by passing between toothed rollers spaced more or less. This last step also helps to dry the seeds.
Packaging & Availability
- Packaging
1kg - 5 kg - 10kg - 25kg
Storage & Handling
- Preservation
12 months away from heat and moisture