Rye
Rye ORIGIN: Italy Supply Chain Rye presents strong adaptability to cold climates and is mainly cultivated in temperate zones like central and northern Europe. Although flour is one of the most common uses of this
Pearled Barley
Pearled Barley ORIGIN: Italia Pearled barley is subjected to further processing compared to the hulled version to completely remove the bean tegument, which makes it more digestible and ready to cook. During cooking, barley swells
Hulled Barley
Hulled Barley ORIGIN: Italia Barley in nature is subjected to mechanical refining processes to remove the outermost part of the seed. This procedure makes the grain usable in the kitchen while maintaining most of the
Oat Flour
Oat Flour ORIGIN: UE Obtained by the stone grinding of the grains; oat flour therefore, maintains all the nutritional and beneficial properties of the cereal. More suitable for dry processing such as biscuits, oat flour
Oat Bran
Oat Bran ORIGIN: UE During the milling process, the raw flour is sifted to separate the coarser fraction, called bran, resulting from crushing of the outermost layer of the caryopsis. For this reason, the bran
Hulled Oat
Hulled Oat ORIGIN: Italia Oats grains or peeled oats can be used in combination with seasonal vegetables and legumes, for winter soups, cold salads and vegetable balls preparation. Oats main feature is the presence of