Barley flour is a milling product, produced by milling cleaned and prepared barley (Hordeum sativum). Consistency
of the product is free, liquid, granular and free of lumps.

Purpose of use:

Barley flour is excellent for thickening soup and breading, especially for breading fish. It is used instead of white
wheat flour, as it is more nutritious. It has a high content of beta-glucans and other fibres, the most important of which is fibre which dissolves readily in water, as it can percolate from the flour particles into the liquid, thickening the dish, and it also has a beneficial effect on the digestive system. Barley flours also have a relatively high amount of precious minerals (it is rich in iron, manganese and magnesium) and vitamins, especially B vitamins and vitamin E. The product is used for food purposes. Heat treatment is needed.

Allergens:

Product contains gluten.

Quality parameters

Barley flour has the characteristic color, smell and taste. It does not contain live or dead storage pests. It does not contain any other smell and taste.

Moisture (130°C) max 14 % ICC110

Ash (900°C) max 2,5 % ICC 104

Acid degree max 4,5

Microbiological properties

Chemical properties

Heavy metals

Nutritional value:

Per 100 g of mixture containing on average