The region of origin of barley is the Middle East, as well as the eastern Balkans. The oldest historical evidence of barley dates back to 10,500 BC. Starting with 8,000 BC. In ancient Egypt, barley appears as wild barley (Hordeum vulgare), and since the 7,000 BC a selective cultivation of barley has been done in the same ancient Egypt. Barley has been cultivated in Central Europe since the 5,000's (source: Wikipedia). Barley flour is ground on a traditional stone mill. By slow grinding, the qualities of the cereals are not altered, the flour having a superior quality compared to the flours obtained by grinding on the industrial mill, at high speeds, when the grain is heated to temperatures of 80 degrees.

recommendations:
We recommend barley flour in conditions of hypercholesterolemia and for the health of the vascular system. It is beneficial for the stomach and colon and gives a good tone to those who consume it

Containing:
Contains 7 essential amino acids and vitamin B3. It is rich in fiber, but lacks the sugars we find in white wheat flour.

Action:
Barley is satiating, beneficial for digestion and provides energy for a demanding day. The composition also includes ocotrienol, an antioxidant that acts on cholesterol levels and helps restore the health of the cardiovascular system. After a meal that includes barley, the blood sugar level does not increase. Prevents clots.

The product contains gluten. Produced in a unit that packs and processes cereal flour, mustard, soy, nuts, hazelnuts, sesame seeds, celery

Method of preparation:
As an addition to sauces, soups, broths, dishes, dessert creams, improving their taste and nutritional value.

Kasha
Ingredients: 100g barley flour, 150ml water, salt

Barley flour is placed in a bowl with hot and salted water. Cover and leave for 30 minutes. It is combined according to everyone's taste and imagination with yogurt, cheese, tomato sauce, spices, vegetables, etc.

Barley and banana bread (2 servings)
Ingredients: 750g barley flour, a teaspoon of salt, 3 teaspoons and a half yeast, 3 well-ripened bananas, honey, 125 ml oil, 2 eggs, a teaspoon of lemon juice, a teaspoon of grated lemon peel.

Sift the barley flour, mash the bananas with honey and oil, then add the eggs, juice and lemon peel. Mix well and then add the barley flour, yeast and salt. Put the dough in a pan well greased with butter and powdered with flour, put it in the preheated oven for 30-40 minutes.

Wholemeal barley bread
Ingredients: 1.5kg barley flour, a tablespoon of salt, 25g of yeast, 900ml of hot water, 2 tablespoons of malt, 2 tablespoons of oil, a tablespoon of sesame seeds.

It is prepared similarly to wheat flour bread.

100% NATURAL
NO ADDITIVES OR PRESERVATIVES