Grains
Most grains are processed in some manner by the time they reach the consumer. The first step is cleaning of the grains to remove foreign material, poor quality grain, etc. The grain can then be processed to remove the outer hull, yielding what is called a whole grain, berry, or groat. Whole grains are very nutritious and are sometimes further processed by removing the nutritious bran layer resulting in a pearled or polished grain. Whole and/or pearled grains are then sometimes ground, rolled, chopped into flakes, small grits, meals or flours.
- Whole Grains (berries or groats): Grains that are either unprocessed or stripped only of their tough outer hulls.
- Pearled Grains: Grains that are more processed than whole grains and not only have the outer hull removed but also may have some of the bran removed as well.
- Cracked Grains: Whole grains that have been cut into smaller pieces.
- Flakes (or rolled grains): Grains that are steamed, rolled or flaked. They can be cooked briefly to make cereal, or added to cookies, soups, granola, or other prepared foods.
- Meal: Whole grains that are ground until they have sand like consistency. They are then used to make things such as hot cereals, breads, etc.
- Bran: This is made from the outer husk of the grain and is a rich source of fiber.
- Germ: The exceptionally nutritious embryo found within the grain kernel. Due to the oily content it generally has a short shelf life.
- Flour: Grains that have been ground to a powdery consistency. They are used to make breads and other baked goods.
