Product Category - Processed Grains

The Possibilities are Endless


Dakota Specialty Milling mills all the staple grains, which are available in conventional and organic varieties. Every kernel of grain has three parts: bran, endosperm and germ. The process of milling separates these parts and, depending on which parts remain, the resulting product can take the form of whole grain, whole flakes, rolled flakes, quick flakes or cuts. Once your product is ready to ship, we offer a variety of delivery options including bags, totes, boxes and bulk orders.

Amaranth

Gluten Free ProductOrganic ProductConventional Product
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Once a stable of the ancient Aztecs, amaranth is distinct in its peppery taste while being high in protein, calcium and iron along with essential amino acids. …

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Barley

Organic ProductConventional Product
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Partially cleaning and debranning hulled barely makes barley kernels. The end product can then be used as whole kernels, kibbled grains, flakes, meals and flours. …

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Buckwheat

Gluten Free ProductOrganic ProductConventional Product
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Buckwheat is known for its nutty flavor. It contains high levels of the antioxidant rutin, which can stop LDL cholesterol from blocking blood vessels improving circulation. …

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Millet

Gluten Free ProductOrganic ProductConventional Product
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With a mild flavor, millet is a small red, white, yellow or gray cereal that contains the five essential amino acids along with high levels of copper and iron. …

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Oats

Organic ProductConventional Product
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Most varieties of oats are surrounded by a hull hat must be removed. In the United States, oats are usually steamed and flattened to produce rolled oats. They have a mild, but unique flavor and are nearly alway sold and eaten as whole grains. …

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Quinoa

Gluten Free ProductOrganic ProductConventional Product
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The Inca Empire cultivated quinoa in the Andes. It is small, round and can be white, red or black. Quinoa is closely related to beets and has high level of proteins, iron and potassium.   …

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Rice (Long Grain Brown)

Organic ProductConventional Product
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The color of brown rice comes from the rice germ and seven layers of bran. Long grain brown rice has had the hull removed but the bran layers remain intact, resulting in its most natural and nutritious form. …

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Rye

Organic ProductConventional Product
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When pre-selected rye varieties are cleaned, rye kernels result and can then be used as whole kernels, kibbled grains, flakes, meal and flours. …

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Sorghum (Red, White)

Gluten Free ProductOrganic ProductConventional Product
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Sorghum, also known as milo, In the rest of the world most of it is consumed by humans after popping, cooking into porridge, or ground into flour and made into unleavened bread. Most sorghum contains high amounts of biotin compared to other cereal grains. …

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Spelt

Organic ProductConventional Product
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Spelt was widely cultivated until modern times and since then has been crossed with other wheat species. Mostly grown in Germany and the United States, it is a mild, semi-sweet grain that has the highest level of thiamin and niacin when compared to other whole grain cereals. …

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Teff

Gluten Free ProductOrganic ProductConventional Product
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Teff is a staple of Ethiopian and Eritrean cultures and is also used in flour for some Indian and Australian recipes. It can thrive in poor soil and dry conditions and takes on a brown or ivory color. The grain is smaller than a poppy seed and is high in iron and calcium. When it …

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Triticale

Organic ProductConventional Product
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Triticale is a cross between rye and durum wheat. Commercially speaking, a second-generation hybrid – a cross between two triticale varieties – is more adaptable to many climates than its original parents. …

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Wheat (Soft White)

Organic ProductConventional Product
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To create white wheat varieties, wheat kernels are pre-selected and cleaned. The end product can then be used as whole kernels kibbled grains, flakes, meals and flours. …

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