Characteristics

Form and particle size: round colour: yellow
Flavour: earthy calories*: 378 kcal
Protein*: 11 g
Fat*: 4 g
Fibre*: 3.8 g

Versions

  • Natural
  • Hulled
  • Flour

sources: France, EU, outside EU
Packaging: paper bags containing 1 kg, 5 kg, 10 kg, 25 kg and big-bags

* on average per 100 grams of hulled grains

Hulled millet

Hulled millet uses

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 crunch. Red millet is an aesthetic variant.

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 millet flour.

Origins and cultivation

The cultivation of common millet began some 10,000 years ago in Asia 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 and standard millet directly 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 dedicated 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 the grain in our production units reduces the anti-nutritional agents in the grain, thereby optimising the availability of its minerals in the body.

Millet is a little-known source of energy, and is a good source of fibre and minerals.

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