Cereal or vegetable flour and related products

In addition, a method for purifying SAFP from grain meal is provided.

A method of preparing a highly dispersible whole grain flour by hydrolyzing, milling and agglomerating grain flour.

A process wherein a grain flour is treated to remove proteins is described.

What kind of whole wheat flour are you using, what brand, where are you located?

The invention relates to a baked rye product comprising at least 50 percent by weight of ground rye product, the percentage being in relation to the ground wheat products.

Such non-bait particulate food comprises dry extruded pellets of cereal meal and dried powdered crustacean.

The present invention relates generally to a method for preparing a highly dispersible, otherwise referred to as "soluble" whole grain flour.

The metering device is particularly suitable for flour from ground cereals or coffee, powdered sugar and similar.

Fat is added to said dough at a quantity of at least 0.5 percent relative to the ground wheat product.

More specifically, the present invention relates to methods of making highly dispersible oat flour with an increased avenanthramide content.

Unfortunately coconut flour can’t be replaced in the same amount.

Acorns can be ground into a flour and baked into bread, muffins, and any other food where grain flour is typically used.

A frozen microwaveable bread product having an open grain structure including from about 40 to about 58% by weight of a cereal grain flour having high protein content.

In this category a cracker is a dry biscuit (a baked product based on cereal flour);