WHEAT AND BARLEY
Wheat/Barley grains produced using selected strains of microorganisms in
hygienically controlled incubation and fermentation chambers. The product has a
dark brown appearance with a malty aroma and taste
Wheat is a cereal distributed in many food supply operations, in whole grains or as flour.
Wheat can be stored for long periods of time as whole grains, provided the storage is properly conducted.
INTEGRAL WHEAT FLOUR
Market leading barley varieties including feed and malting barley varieties suited to all barley growing regions.
Barley Class A
Feed Barley Grade 2
Feed Barley Grade 3
Wheat, cereal grass of the genus Triticum (family Poaceae) and its edible grain, is one of the oldest and most important of the cereal crops. The wheat plant has long, slender leaves, stems that are hollow in most types of wheat plants, and heads that have many kinds of flowers, from 20 to 100. The flowers are grouped together in spikelets. Each spikelet has two to six flowers. In most spikelets, two or three of the flowers become fertilized, and this makes them produce the grains used for food