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Barley is a sweet, refreshing cereal. Its flour is traditionally used in North African countries, notably for bread.
Barley's composition is similar to that of wheat, but it differs in that it is rich in mucilage and has numerous properties (notably beneficial for the intestines).
Specific References
To obtain a leavened dough, especially for bread, it's best to mix barley flour with wheat flour (type 80 or type 110) in a 50-50 ratio.
May contain traces of soy, nuts and sesame.
Energy value 337 kcal / 1423 kJ (per 100g), i.e. 17% of reference intake (i.e. for a typical adult 8400 kJ/2000 kcal)