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Rye flakes are produced by collecting rye, roasting it on a gas fire, and then rolling it into flakes. Other recipes that call for rye flakes include granola, muesli, creamy soups, stews, desserts, pie crusts, and baked goods. They are one-hundred percent whole grain, thus making them very high in fiber and manganese.Pack Size: 25lbsSold By: BagUnits per case: 1Storage: DryOrigin: USA
Buckwheat Polenta—also known as taragna polenta or polenta nera ("black polenta")— is a rich, hearty blend of coarsely ground yellow corn and buckwheat flour. The result? A warm, creamy bowlful with a touch of sweetness from the ground corn and a nutty earthiness from the buckwheat (plus it's gluten-free). This Northern-Italian blend is typical of the Valtellina and the Alpine valleys north of Brescia and BergamoPack Size: 1.1lbsSold By: CaseUnits per Case: 10Storage: DryOrigin: Italy
This farro is grown on small family farms in central Montana with no irrigation. The grains are semi-pearled which allow for a more reasonable cooking time. It derives its generous flavor from the mineral-rich soil of the region.Pack Size: 10lbsSold By: PCUnits per case: 1Storage: DryOrigin: USAORGANIC