We use both modern varieties and ancient for processing into flours, kibbles, flakes and Wholesoft. Spelt, an 'ancient grain' closely related to common wheat, is still attracting a lot of consumer interest. Whilst it is absolutely not gluten free, some consumers sensitive to standard wheat products can eat spelt without problem.
Barley is a highly nutritious grain with, on average, a higher soluble fibre content than oats. Its ue in food applications requires the removal of the inedible husk, usually achieved through a process called 'pearling'. Pearling uses stones to abraid the outer layers from the barley kernel. We produce pearled barley which is then flaked, kibbled and milled into flours.
We worked closely with local growing experts to reproduce this barley type (another one that qualifies as an ancient grain). Unlike other barleys, the husk is only lossely attached to the grain, falling off when the crop is harvested. The advantage of this is that the barley is palatable straight from the field without the need to pearl. This means the barley bran is left intact on the grain surface, increasing the fibre content and making naked barley the only wholegrain barley fit for human consumption.
Similar to barley, most oat varieties grown in the UK for human food come with a hard shell that has to be removed to make the grains edible. EDME uses naked oats, mostly for use in the malting process (see below) and Wholesoft. As with naked barley, the husk threshes free of the kernel during combining and this makes the grain more versatile for processing.
The popularity of rye has significantly increased over recent years, driven by growth in artisan bread manufacturing, and helped along by consumer awareness of its nutritional benefits. Versatile and tasty, rye is entering public consciousness, and their diets. EDME works with growers in East Anglia that specialise in growing rye and we produce a number of rye products including kibbles, flakes, flours, WholeSoft grains and sprouted grains.
Spelt is a nutty-flavoured ancient grain, dating back at least 7,000 years. There's a great story to tell about its remakable revival - and an even more compelling narrative about its applications and benefits. Rich in bitamins, minerals, and dietary fibre, flour from this ancient grain can add significant value to your products. It can be used in place of wheat flour, but with additional taste and nutritional advantages.
EDME make three different styles of malted wheat which are used to produce malt flours, flakes and kibbles of different degrees of colour and flavour intensity.
Barley is the most common cereal used in malting as a whole as it is needed by brewers and distillers. Its husk makes it unsuitable for flakes and kibbles, so its primary use is in the manufacture of high-diastatic malts.
Rye malt. Two versions are available, a mild low colour malt and a darker, more roasted product with deeper flavour.
Malted oats has a subtle flavour and creamy yellow colour and are used to make malted oat flakes.
Chickpeas are high protein, high in fibre and low in fat, with a distinctive flavour - at the same time as being gluten-free. Chickpea flour, also known as gram flour, has a wide variety of uses from breads to sweets. Whether used as a replacement for a more traditional flour, or to create a product only gram flour could produce - the results will be wholly unique.
Also known as bakulla or broad beans, fava beans have been grown in the Uk since at least the iron age - though their origin is widely debated. Containing slow-release carbohydrates, fava beans, and products made using them, provide energy over several hours.
Lentils are a staple food in South Asia, and are now finding a strong footing in western foods as well. Like other pulses, they are very satisfying, producing a feeling of fullness on less food. On top of that, with an extremely high protein to calorie ratio, they are perfect for high-protein, health-based products.
Split peas are high in protein and low in fat, containing only one gram of fat per 100 grams. They contain some of the highest amount of dietary fibre of any food, with 26 grams per 100 grams. Yellow split peas are milder in flavour than their counterpart, useful a product needs a little extra something, but you don't want to overpower the existing flavours.
Nutritionally, green split peas are all but the same as their yellow cousins. The difference comes in colour, and in a subtle differentiation in flavour.
Quinoa is one of the most protein-rich plant-based foods there is. It's a complete source of protein that contains all nine of the essential amino acids. It is also high in nutrient such as vitamins E and B. One portion of quinoa contains nearly 60% of the recommended intake of manganese, 30% of magnesium and 19% of folate.
Commonly used as snacks, sunflower seeds are packed with flavour. This makes them the perfect addition to bakery products, adding a little bit of extra oomph.
Pumpkins have been cultivated for their seeds for over 8,000 years, and with good reason. They are a great source of protein, dietary fibre, niacin, iron, zinc, manganese, magnesium, and phosphorous. Using pumpkin seeds therefore not only adds a unique flavour to a product's profile, but increases its health credentials.
Millet has many applications, both savoury and sweet. Not only is it versatile, it is packed with B minerals and numerous dietary minerals, allowing it to bolster the health claims of products it is used in.
Also known as flax, linseed has a number of health benefits, and has been linked with reducig cholesterol in blood - helping those with high cholesterol.