To produce barley flakes, grains of barley are flattened and flaked.
Barley flakes are a very high source of dietary fibre.
Then, the flakes are exposed to a thermal process allowing the counteraction of the enzyme leading to the rancidity of the grain, which provides an expanded shelf life to the product.
To produce barley flakes, grains of barley are flattened and flaked.
Barley flakes are a very high source of dietary fibre.
Then, the flakes are exposed to a thermal process allowing the counteraction of the enzyme leading to the rancidity of the grain, which provides an expanded shelf life to the product.
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