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Whole oat kernels, referred to as groats, which have been sliced and flattened into flakes by steel rollers.

A combination of equal parts milk and light cream that contains up to 15 percent milk fat. Half and Half will typically range between 10% to 18% fat content.

Oat groat (cleaned, hulled and toasted oat grain) that has been steamed and flattened with a steel roller.

A type of grain flakes made from triticale grain. The whole-grain triticale is pressed using a process that rolls and flattens the grain into flakes.

A large link sausage that is made of fresh pork, seasoned pork blood, suet, bread crumbs, and oatmeal.

Rice that has been processed to completely or partially remove the outer hull, or bran, of the kernel.

A somewhat small, round berry that is dark blue in color with a crowned opening at the opposite end of its stem.

Dried cranberries are made in a similar process to making raisins from grapes in which the fresh cranberries are partially dehydrated or dried in some manner.

storage containers, food storage,

A term that is most often used to describe whole grains that have been processed to remove the outer layer on each kernel of grain resulting in a kernel that cannot be classified as whole,/i> once it has been Refined.

Grown in northern China, this root vegetable is not the common variety of Lily often grown as a decorative flower.

Common to Asia, this fruit is a member of the lycium family of berries and is referred to as a Goji berry when harvested in Mongolia or Tibet.

One of the naturally occurring chemicals that are produced in food as it is cooked or baked. Typically, foods with higher levels of starch, such as potatoes or products made from potatoes, produce Acrylamide when they are fried, due to the temperatures reached during the cooking process.

A natural sweetener produced from the sap of maple trees, especially the North American sugar maple and the black maple.

Rice that has been parboiled and then rolled, flattened, and dried to produce flakes. The flakes come in different thicknesses depending on the pressure used in the flattening process.

A form of rice in which the rice grains are expanded to a volume that is several times larger than their original size.

A type of corn that is named for the indentation on the top of the kernels that develops as the corn dries in the field.

A chemical or natural additive that is used to enhance or alter the color of a food being processed or prepared.

A grain syrup and food sweetener made from sprouted barley that has limited use in general baking. It is used more often for the production of beverages, such as beer, due to the concentration of enzymes for the conversion of starches to sugar, the rich supply of protein for yeast, and its distinctive malt flavor.

A powder substance, not to be confused with malted milk powder, that is made from dried whole grains ground into a fine textured flour for use in making baked goods more nutritious and better tasting.