Barley is a cereal grain that people can use in bread, beverages, stews, and other dishes. As a whole grain, barley provides fiber, vitamins, and minerals. These offer various health benefits.

Hulled Oats refers to oat grains that has the inedible outer husk removed. It still includes the cereal germ, the bran, and the endosperm. It is least processed and considered the purest form of whole oats. They have a chewy texture and take the longest to cook.

Pearl Oats are a newer oat with very high yield potential. They are closely related to Deon Oats, but are white instead of yellow.

Rolled oats are a type of lightly processed whole-grain food. Traditionally, they are made from oat groats that have been dehusked and steamed, before being rolled into flat flakes under heavy rollers and then stabilized by being lightly toasted.

Rye ~ Rye is a grass grown extensively as a grain, a cover crop and a forage crop. It is a member of the wheat tribe and is closely related to both wheat and barley. Rye grain is used for flour, bread, beer, crispbread, some whiskeys, some vodkas, and animal fodder.

Quinoa is a flowering plant in the amaranth family. It is a herbaceous annual plant grown as a crop primarily for its edible seeds; the seeds are rich in protein, dietary fiber, B vitamins, and dietary minerals in amounts greater than in many grains.

Buckwheat, or common buckwheat, is a plant cultivated for its grain-like seeds and as a cover crop. The name "buckwheat" is used for several other species, such as Fagopyrum tataricum, a domesticated food plant raised in Asia. Despite its name, buckwheat is not closely related to wheat.

Corn ~ Maize, also known as corn, is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. The leafy stalk of the plant produces pollen inflorescences and separate ovuliferous inflorescences called ears that when fertilized yield kernels or seeds, which are fruits.

Flax ~ Flax, also known as common flax or linseed, is a flowering plant, Linum usitatissimum, in the family Linaceae. It is cultivated as a food and fiber crop in regions of the world with temperate climates.

The combination of roller and hammer milling is not too common – thus the name: Special. This product is great for dense grainy breads, bread sticks, or any product that requires 100% whole grain on the sweeter side of the flavor spectrum.

Spelt, also known as dinkel wheat or hulled wheat, is a species of wheat that has been cultivated since approximately 5000 BC. Spelt was an important staple food in parts of Europe from the Bronze Age to medieval times.

Triticale is a hybrid of wheat and rye first bred in laboratories during the late 19th century in Scotland and Germany. Commercially available triticale is almost always a second-generation hybrid, i.e., a cross between two kinds of primary triticales.

Millets are a group of highly variable small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food. Most species generally referred to as millets belong to the tribe Paniceae, but some millets also belong to various other taxa.

Khorasan wheat or Oriental wheat, commercially known as Kamut, is a tetraploid wheat species. The grain is twice the size of modern-day wheat, and has a rich, nutty flavor.

Durum wheat, also called pasta wheat or macaroni wheat, is a tetraploid species of wheat. It is the second most cultivated species of wheat after common wheat, although it represents only 5% to 8% of global wheat production.

Hard red winter wheat is the most common variation of wheat grown in the US. The majority of it is grown in the Midwest Plains states. Like all winter wheat, it is planted in the fall and grows only a few inches until winter causes it to go dormant.

Hard white (HDWH) wheat is a relatively new class of wheat developed from hard red wheats. While hard white wheat has the same nutritional claims as traditional red wheats, products made from white wheat are lighter in color and sweeter in taste. Hard White is used primarily for yeast breads, hard rolls and noodles.

Soft wheat has low moisture, but high extraction rates. With a naturally whiter color, Soft wheat is used for Asian-style bakery products, cakes and pastries.