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"Barley Flour"

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USDA Rural Information Center

Barley Flour
by Gary Pfalzbot
About the Author

Barley Flour is produced from barley after malting and removal of sugar and starch by hot water extraction. The extracted barley is dried by indirect steam, milled and sifted to obtain a flour which 100% passes a US 40 mesh screen and 90% is retained by a US 120 mesh screen.

Typical Analysis
Protein 18.5%
Crude Fat 6.8%
Total Dietary Fiber 65.0%*
Ash 4.6%
Moisture 7.0%
* AACC Method 32 - 05/AOAC/Prosky Method

Physical Characteristics
Density (lbs./cu. Ft. 32
Color Uniform Tan
Aroma Mild Roasted Grain
Flavor Bland
Granulation Through US #40 - 100%
Storage Best stored at dry and cool conditions (32 - 40 degrees F).

Caution: Any recommendations given here should be considered as general only and may not apply in your specific situation. All final recommendations should be made by a qualified person familiar with your particular circumstances.

About the author: Gary Pfalzbot is a Service Connected Disabled Veteran and the web master of GoatWorld as well as some other web sites. He has raised goats over the years, been involved with 4-H (as a young boy) and currently resides in Colorado where he and his wife Pam raise a few breeds of goats and other animals, and primarily author the GoatWorld web site to continue to inform, educate, and promote the industry.

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28-March-2024
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