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Cracked wheat is a wheat product made from whole raw wheat kernels which are crushed or cut into smaller pieces. There are a large number of uses for cracked wheat, and the food makes a popular dietary supplement in many cultures. Many grocery stores carry cracked wheat, which should be stored in a cool dry place until use so that it does not go rancid. If not used within one year, cracked wheat should be discarded.
This was a very common breakfast, simply because it is very easy to prepare , wholesome and very yummy. With some salad and yogurt, can be had at lunch or dinner too.
It is made by milling wheat grains coarsely. Wheat is cleaned and husked and then processed to the required size. It is highly nutritious as it does not undergo refining.
A similar product, bulgur wheat, is also made by cracking wheat kernels. Bulgur, however, is made from wheat kernels which are steamed and toasted before cracking, so that they develop a rich, nutty flavor. Bulgur also requires minimal cooking, since it is already partially cooked. Cracked wheat, on the other hand, uses whole raw wheat grains. When the broken wheat is cooked, it has a very hearty, warm aroma and a grainy, delightful taste. It is slightly nutty and chewy. Broken wheat may be ground into coarse, medium and fine kernels.
Cracked Wheat is very popular as a cereal, add cracked wheat to your favorite bread recipe for a crunchy texture, or use as a meat extender to add fiber and nutrition to meatloaf.
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Country of Origin: Product of Canada
Ingredients: Cracked Wheat, Cotton Seed Oil
Product Weight: 4 LB (1814 Grams)
Storage Instructions: Keep in Cool & Dry Place
Allergen Warning: Made in facility that processes peanuts, treenuts, soya, wheat and milk.