Kibbled wheat is whole wheat that has been cracked or coarsely ground into small pieces, preserving much of the grain’s original texture, fibre, and nutrients. The process of kibbled wheat involves crushing the wheat kernels, which results in a more rustic and hearty product compared to regular flour. It has a nutty, earthy flavour and is often used in cooking and baking.

Kibbled wheat is commonly used in making porridge, breakfast cereals, and grain-based salads, where its chewy texture adds a satisfying bite. It can also be used as an ingredient in bread-making, or added to soups and stews for added bulk and nutrition. Rich in fibre and essential nutrients, kibbled wheat is a healthy and versatile option for those seeking to include more whole grains in their diet.

Wheat flakes are thin, flattened pieces of wheat grain that have been steamed and then rolled or pressed to create a delicate, flake-like texture. They are made from whole wheat kernels, retaining much of the grain’s natural nutrients, including fibre, protein, and essential vitamins. Wheat flakes have a mild, slightly sweet flavour and a chewy texture when cooked.

Commonly used in breakfast cereals, muesli, or granola, wheat flakes are a versatile ingredient. They can also be used in baking, as a topping for breads, muffins, or cakes, or incorporated into savoury dishes like soups or casseroles for added texture. Additionally, they are often soaked or cooked to make a nutritious porridge, offering a hearty and satisfying meal that’s rich in whole grain goodness.