Grains

Home
Grains

Sort by

View as

Quick List

Show

Note: At the moment you can only order the largest size of a product via quick order. For example, if you want to order 5 kg instead of 10 kg, you can click on the product name and choose the correct size there. We are working on making this possible in quick order too!

Barley flakes*

Barley is a very old, easily digestible grain that is available worldwide. Barley was the most edible grain in Europe before wheat took this role over. Barley flakes are also often found in muesli and bread.

Buck wheat flakes*

Buck wheat flakes are a surprising ingredient for a nutritious breakfast. You can use the flakes as a base for muesli for instance, or for a delicious porridge. Both options are nicer with some fresh or dried fruit.

Buck wheat* - Dutch origin

Buckwheat can be recognized by the triangular shape of the seeds. This raw buckwheat is unroasted and has light brown, greenish seeds. Because buckwheat is not a grass, it is also called a pseudo-grain.

Bulgur*

Bulgur is a grain product that is being made of wheat. The wheat grains become steamed, dried and afterwards pulverized. The format of the bulgur grains is dependent on the grinding process of the wheat.

Couscous* - whole grain

Couscous is especially known from the North-African kitchen. It is made of wheat grits, that are being shaped into little balls. these are dried afterwards, just like with many pasta's.

Driegranenvlokken*

This flake mix consists of our three most popular grains: wheat, barley and oats. It forms the basis of many of our mueslis, and is extremely suitable for composing your own muesli.

Four-grain flakes*

What is better than three grains? Four grains of course. This mix contains oat, barley, rye and wheat for even more variation. This is the perfect base for a strong breakfast!

Millet*

IDorganics offers organic millet that is naturally gluten-free, high in fibre and a good source of magnesium. Millets are digested at a slow rate in the body, thus giving a feeling of fullness for a longer duration. This helps to prevent over-eating.

Oatmeal* - coarse

Oat flakes are very versatile and being used as an ingredient for muesli, pastries and cookies, to name a few.

Oatmeal* - fine

These smaller oat flakes are perfect suited for making oat meal porridge. Combine the flakes with a milk of your choice, cook it 2-3 minutes and let it rest for about 5 minutes. Ready to eat.

Oatmeal* - fine - Dutch cultivation

Oatmeal - grown in Netherlands.

Popcorn*

This corn is specific kind of maize that has the optimum moisture for popcorn. The popping of the maize takes place when the moisture and the oils in the grain are heating up. Because of this, the pressure increases until the skin snaps.

Quinoa* - Dutch origin

Quinoa is a pseudo grain that especially made its rise in the Dutch kitchen these recent years. Quinoa originates from the Andes region in South America, where it has already been grown for about 3000 years.

Rice flakes*

Just like grain flakes, rice flakes are being made by crushing the grains. This way, the rice flakes are light digestible and easy to prepare hot and cold.

Rye flakes*

Rye is a strong, tasteful grain that is perfectly suited as a nutritious breakfast, for that long satisfied feeling of being stuffed. You can use rye flakes as base for a muesli, or cooking it for porridge for instance.

Seven-grain flakes*

If you like a complete breakfast with as many variations in grains as possible, you're better than good with our seven grain flakes. This mix contains seven different kinds of flakes: wheat, barley, oats, rye, maize, buck wheat and rice.

Spelt flakes*

Spelt is a very old wheat variant, and is known as an ancient grain. Spelt flakes are suited as base for muesli and granola, but you can also perfectly use them as a substitute for oat flakes in bread and cookies.

Tricolore quinoa*

Wheat flakes*

Wheat is a highly versatile grain that is eaten all over the world. We use it for bread, pasta, cookies, and a lot more.

Grains

Address:

Telephone:

Email: