Hulled barley flour

Description

What is Celnat Blended Barley Flour?

Hulled Barley Flour is used in North African countries to make cakes or couscous or mixed with wheat flour to make bread. This cereal has been cultivated by man since prehistoric times, both in Mediterranean climates and in northern Europe.

Unlike wheat or rye, barley grain has a cellulosic shell that cannot be eaten; this is why we market hulled barley, that is to say free from the husk by a light abrasion.

Barley is a sweet and refreshing cereal that provides beneficial mucilage for the intestines. With its very low glycemic index and its richness in minerals, it promotes digestive comfort and is a slimming ally.

It is particularly rich in protein and low in gluten.

What do we do with barley?

If you are using barley grain, remember to soak them first. You can then cook them like a cereal after cooking.

Reduced in flour, you can make all kinds of sweet preparations such as muffins, donuts, pancakes, pie crusts and cakes.

If you want to make bread, it is recommended to mix barley flour with wheat flour (type 80 or type 110) in a half and half ratio.

Ingredients

Possible traces of soy, nuts, sesame.

Energy value 337 kcal / 1423 kJ (for 100g), i.e. 17% of the reference intakes (i.e. for a typical adult 8400 kJ / 2000 kcal)

AVERAGE NUTRITIONAL VALUES

100g /% Reference intake

Fat *: 2.1g / 3%

Carbohydrates **: 63g / 24%

Proteins: 11g / 22%

Salt: 0.00g / 0%

* of which saturated fatty acids: 1.1g / 5%

** of which sugar: 1.2g / 1%

Fiber: 9.8