Item Code: 103

Hulled Barley has an average length of 0.345 in (8.8 mm). This is covered barely that includes the outer hull. Barley is high in fiber and beneficial nutrients coming from whole grains.

Item Code: 102

Hulless Barely contains an outer hull that’s so loosely attached to the kernel that it typically falls off during harvesting. This cuts down on processing and ensures that all of the bran and germ are retained. Actual length of a kernel of barley varies from (4–7 mm) to as long as (12–15 mm).

Item Code: 101

Pearled Barley is whole grain barley that has had the outer hull removed as well as some of the bran layer. These are circular in shape and are uniform, ivory-colored kernels. Pearled Barley can be used for soups, casseroles, barley risotto.

Item Code: 106

Whole Buckwheat is a nutritious type of grain that is loaded with vitamins, minerals, and fiber. Whole Buckwheat has a triangular like shape too them. Common uses include salads, soups, breads, or breakfast porridge.

Item Code: 105

Buckwheat Groats are the hulled seed of the buckwheat plant. These are around 3.5 mm in length, 3.0 mm in width, and have an angular shape to them. Buckwheat can be found in many soups, salads, or breakfast cereal.

Item Code: 104

Buckwheat Kasha is kernels from the buckwheat plant that have been harvested, cleaned, dehulled and dry roasted. These are around 3.5 mm in length, 3.0 mm in width, and have an angular shape to them. These grains can then be cooked and ideal for breakfast porridge or cereal.

Item Code: 129

Whole Wheat Couscous are small circular round steamed balls of durum wheat semolina. That are typical around .16 inches in diameter and cook in average around 10 minutes. This whole wheat version of couscous is more nutritious than the regular variety as it is made from whole wheat durum flour and contains more fiber. Couscous is excellent for salads, side dishes or as a stuffing.

Item Code: 128

Couscous are small circular round steamed balls of durum wheat semolina. That are typical around .16 inches in diameter and cook in average around 10 minutes. Couscous is excellent for salads, side dishes or as a stuffing.

Item Code: 140

Spelt is a type of ancient grain that is a species of wheat that has been used and cultivated since approximately 5000 BC. This type of spelt has the hull removed and is ideal for making breads, salads, and soups.

Item Code: 110

White Quinoa has a light flavor and texture and cooks up quickly. Quinoa is a small round grain around measure about 1.5 mm to 2.5mm in diameter, and about 350 seeds weigh around 1 gram.

Item Code: 134

Tricolor Quinoa consists of small red, black, and tan seeds approximately 1.6-2.5mm in size. These seeds have a light flavor and texture and cooks up quickly. Tricolor quinoa is a great alternative to rice.

Item Code: 119

Red Quinoa consists of small red seeds approximately 1.6-2.5mm in size. These seeds have a light flavor and texture and cooks up quickly. Tricolor quinoa is a great alternative to rice.

Item Code: 142

Black Quinoa consists of small red seeds approximately 1.6-2.5mm in size. These seeds have a light flavor and texture and cooks up quickly. Black quinoa in comparison to other types of quinoa has an earthly Black quinoa is a great alternative to rice.

Item Code: 117

Oat Bran is a mature seed from the oat plant that has been de-hulled, milled and the bran has been separated. The oat bran is the outer layer of the oat groat. These are packed with antioxidants, fiber, and good carbohydrates. Oat bran can be used to make muffins, cereal, cakes, and breads.

Item Code: 115

Oat Groats are only milled to remove the outer husk and is the purest form of the grain. These oat groats are rich in antioxidants, soluble fiber, and are an excellent source of carbohydrates.

Item Code: 114

Rolled Oats commonly known as old fashion oats are oats that have been steamed, dehusked, and rolled to become flat. Traditional whole rolled oats and range in size from 0.4 mm to 1 mm. These oats provide an excellent source of soluble fiber and healthy carbohydrates for lasting energy.

Item Code: 113

Quick Oats have a shorter cutting time than any other kind of oats. As a result, these oats are cut smaller to around .4 to .7mm. These oats provide an excellent source of soluble fiber and healthy carbohydrates for lasting energy.

Item Code: 116

Steel Cut Oats come from chopped whole oat groats, the inner kernel of the inedible hull of the grain stalk. They are cut into pinhead-sized pieces by steel blades (hence the name), which helps give cooked steel-cut oats a courser texture than rolled oats.

Item Code: 112

Amaranth is a tiny, grain-like seed that packs a big nutritional punch. Higher in protein than many other grains, it is a great gluten-free option that boasts nutrient density, thickening abilities and a mild flavor.

Item Code: 132

Teff is a traditional Ethiopian grain that’s rich in fiber, protein, and minerals. Its flour is quickly becoming a popular gluten-free alternative to wheat flour. It’s not as widely available as other gluten-free flours and may be more expensive.

Item Code: 121

Hard Red Spring Wheat has a reddish colored husk and produces a slightly darker flour than a white wheat. Spring wheat tends to have more gluten content than the more common winter wheat varieties. Reds are generally considered more nutty or bitter than their white wheat counterparts.

Hard Red Wheat is a versatile wheat with excellent milling and baking characteristics for pan breads. Principally used to make bread flour, HRW is also a choice wheat for Asian noodles, hard rolls, flat breads and as a blending improver.

Item Code: 144

Soft Red Winter Wheats are typically used to produce flat breads, cakes, cookies, snack foods, crackers and pastries. Soft Red Wheat is grown in more humid environments, not suited to hard wheat production from central Texas, towards the northeastern Great Lakes and east to the Atlantic.

Item Code: 131

Soft White Wheat is a light tan grain that is shorter in length and much plumper than hard wheats. It is an important ingredient in bakery products other than breads due to a more delicate gluten structure than hard wheats.

Item Code: 145

Hard White Wheat is a relatively new class of wheat developed from hard red wheats. While hard white wheat has the same nutritional claims as traditional red wheats, products made from white wheat are lighter in color and sweeter in taste. Hard White is used primarily for yeast breads, hard rolls and noodles.