cereal FLOUR

Durum is a spring wheat that is good for making cereal. It is rich in vitamin B, Iron, Copper, Zinc, and other antioxidants. It is also high in dietary fibres and protein, contains folic acid and is low on the glycemic index. It can also be used to make, cookies, waffles, bread and pancakes it is more commonly used in pasta and pizza dough

Barley is a nutrient rich, high fiber flour that helps reduce cholesterol. It has a distinct sweet nutty flavor and is low on the glycemic index. Used in cereals and fermented for some distilled beverages soups stew and barley bread

Rye is an old grain that can be traced back over 2,000 years. it has less starch and protein but more fiber and free sugar compared to wheat. Its protein is comparable to other cereals. Rye contains very little gluten. Good for cereals, Rye bread, sourdough, gingerbread, crisp bread, fruit cakes, scones, crackers as well as a good filler for soups and sauces

Spelt is an ancient grain from approximately 5000 BC. Although it is not 100% gluten free it is easier to digest than regular flour with a higher antioxidant capacity. A good source of protein, fiber, vitamins and minerals. Calcium, magnesium, selenium, zinc, iron and manganese. It is great for cereal as well as bread, cookies, muffins and waffles.

Durum is a spring wheat that is good for cereals . It is rich in vitamin B, Iron, Copper, Zinc, and other antioxidants. It is also high in dietary fibres and protein, contains folic acid and is low on the glycemic index. it can be used to make cereal, cookies, waffles and pancakes it is more commonly used in pasta, noodles, bread and pizza dough

Soft wheat has a lower gluten content than the hard wheat. It is also a good source of protein, fiber and a variety of minerals. Soft wheat is ideal for making products such as cereals, cakes, cookies, pie crusts and crackers.