Flaked Barley is a good source of easily digestible starch.

Micronizing is the name given to a cooking process that uses infrared rays to cook cereals and pulses at lower temperatures and for shorter times than other heating methods. The product is then passed through a roller mill to create flakes. These flakes can be used whole or ground into a meal.

Micronized products provide improved nutritional value over feeding the same materials uncooked. Increased available energy and improved digestibility are both achieve due to the gelatinisation of starch molecules during the cooking process.

Micronized flakes provide an excellent source of highly available nutrients.