IFT 2013 Review: Ancient Grain Flour Blend
Bay State Milling Co. (Quincy, MA) now offers an ancient grain flour blend that combines amaranth, barley, millet, quinoa, rye, and spelt.
With so many “ancient grains” on the market, manufacturers may be unsure of which trendy grain is most marketable. That’s why Bay State Milling Co. (Quincy, MA) now offers an ancient grain flour blend that combines six of today’s more exotic cereals and legumes: amaranth, barley, millet, quinoa, rye, and spelt.
Introduced at July’s IFT Food Expo, Bay State’s ancient grain flour blend can add market value to pizza crusts, tortillas, breads, bars, and numerous other products. The nutritional value of this flour blend goes a long way, too-pledging 8% fiber, 12% protein, and 10% of a consumer’s daily value of potassium. The company lists a 120-day shelf life for this product, and each ancient grain can be purchased individually.
To answer today’s other grains trend, the company also markets a variety of gluten-free grains, including amaranth, buckwheat, garbanzo bean, millet, quinoa, and sorghum. Available organic and kosher, each whole grain is certified free of gluten, courtesy of the Gluten Intolerance Group.
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