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Bulk Barley Grits
Barley Grits is made from whole barley grains that have been dehulled and cracked.
It’s a rich source of dietary fiber, vitamins, and minerals and can be used in a wide range of culinary applications, from classic comfort foods like barley soup and barley bread to modern, innovative creations like barley risotto and barley-based beverages!
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Product Data
| Scientific Name | Hordeum vulgare L. |
|---|---|
| Origin Countries | Australia, Russia and the European Union |
| Product Use | Breakfast products, soups and stews, side dishes |
Production & Sourcing
Barley grits are made by hulling and debranning barley grains, then grinding them into coarse particles. The grains are cleaned to remove any debris or impurities before being processed. Once cleaned, they are passed through a series of rollers or mills to crack and break them into smaller pieces, creating the coarse texture characteristic of grits.
Applications
- Bars and Cereals
- Breakfast Products
- Baked Products
- Side Dishes
- Soups
- Stews
- Meat Processing
- Vegan
- Vegetarian
Functionality
- Texture Enhancement
- Dietary Fiber Enrichment
- Beta-Glucans
- Essential Minerals
- Essential Vitamins
- Antioxidant
- Thickening Agent
Benefits
Barley grits have a nutty, slightly sweet flavor with earthy undertones. When cooked, they develop a hearty and wholesome taste that complements a variety of dishes.
Barley grits have a coarse texture with a slightly chewy consistency when cooked. They retain some firmness, adding a pleasant bite to dishes, and can also become creamy when cooked for longer periods.
Barley grits range in color from creamy white to light brown, depending on the degree of processing. They may also have specks of darker husk remnants, adding visual interest to dishes.
Barley grits are rich in dietary fiber, particularly beta-glucans, which are known for their cholesterol-lowering properties. They also provide essential nutrients such as vitamins (B vitamins, particularly niacin and riboflavin), minerals (iron, magnesium, phosphorus), and antioxidants. Barley grits are a good source of complex carbohydrates and have a low glycemic index, making them suitable for maintaining stable blood sugar levels.
Barley grits have a moderate moisture content and do not have significant binding properties on their own. However, when cooked, they release starches that can help bind ingredients together in dishes such as pilafs, casseroles, and stuffing.
While barley grits have a subtle aroma when dry, their true aromatic potential is unlocked when cooked. They release a warm, nutty scent that enhances the overall flavor of dishes.
Barley grits contribute to a well-balanced diet by providing fiber, complex carbohydrates, vitamins, minerals, and antioxidants. Their nutty flavor and chewy texture complement a wide range of ingredients, adding depth to dishes without overwhelming other flavors.
Barley grits offer a pleasing contrast in texture and flavor when paired with other ingredients. Their chewy consistency adds a satisfying bite to dishes, while their nutty flavor provides a robust counterpoint to other flavors.
Barley is a staple grain in many cultures around the world, particularly in regions with cooler climates. It is commonly used in soups, stews, salads, and side dishes, reflecting its cultural significance and versatility in regional cuisines.
Barley grits are naturally low in fat and cholesterol and are suitable for vegetarian, vegan, and plant-based diets. However, individuals with celiac disease or gluten sensitivity should avoid barley grits, as barley contains gluten.
Uses in manufacturing
Barley grits can be processed into breakfast cereals, such as hot cereal blends or ready-to-eat cereals. These products are often fortified with vitamins and minerals and may include added flavors, sweeteners, or dried fruits to enhance taste and appeal.
Barley grits are used in baking to add texture, flavor, and nutritional value to products such as bread, muffins, cookies, and crackers. They can be incorporated into recipes as whole grits or as barley flour, contributing to the overall taste and texture of baked goods.
Barley grits are commonly used as a base for side dishes such as pilafs, risottos, and grain salads. They can be combined with vegetables, herbs, spices, and protein sources such as beans or tofu to create flavorful and satisfying dishes.
Barley grits are used as a thickening agent in soups, stews, and casseroles due to their ability to absorb liquid and release starches when cooked. They add body and texture to dishes while providing nutritional benefits.
Barley grits can be used as a meat extender or filler in processed meat products such as sausages, burgers, and meatballs. They add bulk and texture to these products while reducing costs and increasing nutritional value.
Main producing countries and Harvest time.
Among the main producing countries of barley are Australia, Russia and the European Union. Harvest seasons would depend on the variety of barley grass. In northern parts of Australia, barley is harvested during the spring months (September to November).