Rolled kernels are whole, cleaned kernels of different grain types, lightly rolled to break the bran, allowing the kernel to be easily broken. Only the best and biggest kernels are selected for this type.
The use of rolled kernels means large or whole, soft and visible kernels in the baked product, letting you achieve a rustic kernel texture, maximum freshness retention and a juicy crumb. Rolled kernels have to be soaked for 3-4 hours before use to let them absorb water. But they are much easier and faster to work with than whole or sliced kernels, as they also absorb water faster. Rolled kernels can be soaked and baked the same day, which can give extra flexibility to production.
Grain veriety options Rye, wheat, oats, and barley