Barley is back
Published:  16 July, 2010

German milling company Kampffmeyer Food Innovation has reintroduced an ancient barley variety Stone Age barley flakes.

The grain contains high levels of cholesterol-lowering beta glucans, is easy to process and, due to its high amylopectin content, also extends the shelf-life of baked goods.

Barley has been out of favour in the bakery sector for many years, according to the firm, having been pushed aside by wheat and rye varieties that were superior in taste and higher-yielding. However, barley is one of the healthiest grain types and has a much lower fat content than other grains. Its mild aromatic taste and light colour go down well with consumers, says Kampffmeyer.

Product manager Bettina Zeuch added: "The rediscovery of this ancient barley variety offers the baking industry the ability to produce healthy yet tasty baked goods with a high barley content."




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