Characteristics
Form and particle size: Round and small, 2 mm Colour: Yellow
Flavour: Earthy Calories*: 378 kcal
Protein*: 11 g
Fat*: 4 g
Carbohydrates*: 64 g
Fibre*: 8.5 g
Versions
- Hulled
- Flour
Sources: France
Packaging: Bags containing 1 kg, 5 kg, 10 kg, 20 kg and 25 kg and big-bags
* on average per 100 grams of hulled grains
Organic hulled millet
Organic hulled millet
A tiny yellow grain with a slightly crunchy texture in the mouth. The ideal ingredient to create products with a surprising texture… And that are eye-catching too! Hulled millet is a deep buttercup colour, contrasting with the usual pastel colours of seeds and grains. This rich, buttery colour makes it seem a little like an indulgent treat. The flavour of hulled millet is relatively neutral and reminiscent of cereals.
As a topping or an inclusion, millet grain brings crunchiness. For a topping to make your products stand out, we propose whole red millet grain. Millet grain is great in mixes.
Millet belongs to the cereal family but contains no gluten. Millet grain is ideal in gluten-free formulations, especially for baked goods and pastries.
That’s why we offer a hulled millet flour.
Origins and cultivation
The cultivation of common millet began some 10,000 years ago in Asia, on the banks of the two great Chinese rivers: the Blue and Yellow rivers.
Millet has been eaten in the form of porridge or flat bread since ancient times.
The use of hulled millet is much more recent in Western countries. However, it is widely eaten in Africa and Asia. That’s because millet can be grown in arid regions. Some species are also suitable for temperate regions, like France.
As it does with flax and poppy seeds, FLANQUART sources its organic millet from French farmers. We work closely together to adjust crop treatments and guarantee traceability from the field to our production units. Millet grain is hulled on our specialised line.
Gluten free and high in starch
Millet is considered to be a cereal crop, since it belongs to the grass family. However, it is gluten free. Like other cereals, millet has a high starch content (around 60%).
Millet is also a not insignificant source of protein and fibre
(10%).
Millet has a useful nutritional profile in terms of minerals, such as magnesium, phosphorus and potassium. Vitamins B and E are also well represented.
Hulling of the grain in our production units improves bio-assimilation of its nutrients. Millet is a little-known source of energy, with a high fibre and mineral content.
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