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.

Kibbled Dinkel (spelt) is a form of cracked spelt grain, where whole spelt kernels are coarsely crushed to create small, irregular pieces. This process retains the nutritional value of the whole grain, including fibre, protein, and essential vitamins. Kibbled spelt has a slightly nutty flavour and a chewy texture, making it a versatile ingredient in various dishes.

It can be used in a variety of ways, such as in soups, stews, salads, or as a side dish similar to rice or couscous. Kibbled spelt can also be added to baked goods like bread and crackers for added texture and a hearty, rustic appeal. It is a great option for people seeking a nutritious, whole grain alternative in their meals while enjoying the benefits of spelt's easier digestibility compared to modern wheat.

Kibbled rye refers to rye grains that have been cracked or coarsely ground into small pieces, maintaining much of the grain's original texture. This process allows the rye to retain its bran and germ, making it a nutritious option packed with fibre, vitamins, and minerals. Kibbled rye has a hearty, nutty flavour and a chewy texture, making it ideal for adding substance to various dishes.

It can be used in baking, often added to breads or rolls for a rustic, earthy texture. Additionally, kibbled rye can be used as a base for porridge or as an ingredient in salads, soups, and stews. Its versatility makes it a great alternative to other grains, offering a nutritious and satisfying option for both savoury and baked recipes.

Barley flakes are made by steaming and flattening whole barley grains, similar to how rolled oats are processed. The result is a versatile, nutritious ingredient with a mild, slightly nutty flavour and a chewy texture. Barley flakes are rich in fibre, particularly soluble fibre, which can help with digestion and provide a steady release of energy. They are also a good source of vitamins, minerals, and antioxidants.

Barley flakes can be used in a variety of ways: they make a hearty addition to breakfast cereals, granola, or porridge when cooked with milk or water. They can also be used in baking, added to muffins, cookies, and breads to increase fibre content and texture. Additionally, barley flakes can be sprinkled on top of salads or incorporated into soups and stews for extra bulk and nutrition.