Rolled Oats: Table grade oats resulting from the flaking of cleaned,
steamed groats. Grain is cut, steamed and run through rollers to flatten it.
Quick oats are simply cut thinner for faster cooking. Great for use as a
breakfast cereal or in baked goods for extra taste and texture.
steamed groats. Grain is cut, steamed and run through rollers to flatten it.
Quick oats are simply cut thinner for faster cooking. Great for use as a
breakfast cereal or in baked goods for extra taste and texture.
Guide to Grains......
Barley: Rolled barley, comparable to quick oats. Low fat grain with high
fiber. Cook like oatmeal for a hot cereal.
fiber. Cook like oatmeal for a hot cereal.
Steel-Cut Oats: Oat kernels are hulled and sliced into pieces with steel
blades. This makes a delicious cereal because it retains the nutty texture of
the grain. Leftover cooked product can be added to bread dough or used
as a binder in meat and poultry patties.
blades. This makes a delicious cereal because it retains the nutty texture of
the grain. Leftover cooked product can be added to bread dough or used
as a binder in meat and poultry patties.
Wheat Bran: When unbleached white flour is made, the bran and germ of
the wheat kernel are removed, leaving only the white, starchy, endosperm
which is finally ground for white flour. The bran becomes a by-product in the
process. The bran layer contains the highest concentration of nutrition,
vitamins, and fiber.
the wheat kernel are removed, leaving only the white, starchy, endosperm
which is finally ground for white flour. The bran becomes a by-product in the
process. The bran layer contains the highest concentration of nutrition,
vitamins, and fiber.
Wheat Germ: When milling wheat flour, the embryo of the kernel is
removed to prevent flour from turning rancid. It can be eaten raw or toasted.
Wheat germ is nutritious and provides a good source of protein, fat, calcium,
phosphorous, and iron. Best if stored in refrigerator to maintain freshness.
removed to prevent flour from turning rancid. It can be eaten raw or toasted.
Wheat germ is nutritious and provides a good source of protein, fat, calcium,
phosphorous, and iron. Best if stored in refrigerator to maintain freshness.
Oat Bran: Oat bran is a good source of dietary fiber. The effects of oat
bran are performed in the stomach where nutrients absorbed into the
bloodstream are affected. This is why it can lower the blood cholesterol
level.
bran are performed in the stomach where nutrients absorbed into the
bloodstream are affected. This is why it can lower the blood cholesterol
level.
Spring Wheat Kernels: Hard red whole wheat kernel 14% protien. 12% -
13% moisture content. Originates in North Dakota, Minnesota, and
occasionally in Canada.
13% moisture content. Originates in North Dakota, Minnesota, and
occasionally in Canada.
White Rice is hulled and then stripped of the outer brown layers -
including the bran and the germ which contain most of the grain's nutrition -
leaving only the carbohydrate endosperm.
Brown Rice, an excellent source of vitamins, minerals and fiber, has a
nutty flavor.
Basmati Rice is sometimes called popcorn rice because of its distinctive
aroma while cooking.
Wild Rice isn't a member of the rice family but rather it is a grass seed
with a rich, nutty flavor and is often combined with other types of rice.
including the bran and the germ which contain most of the grain's nutrition -
leaving only the carbohydrate endosperm.
Brown Rice, an excellent source of vitamins, minerals and fiber, has a
nutty flavor.
Basmati Rice is sometimes called popcorn rice because of its distinctive
aroma while cooking.
Wild Rice isn't a member of the rice family but rather it is a grass seed
with a rich, nutty flavor and is often combined with other types of rice.
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