Whole barley is a diverse grain that in its unprocessed form is primarily used in sprouting applications. A good source of protein, dietary fibers, thiamin, magnesium and manganese, whole barley has a tough outer hull that must be removed prior to processing into usage, unless sprouting or malting.

Moisture:                      13% Max
Protein:                         10 - 11.5% Max
Full Barley:                      90%
Foreign Variety:                1% Max