Cereal flakes
Thanks to our special methods we are able to make flakes from any type of cereal. For example, oat flakes, oat meal, barley flakes, wheat flakes, rye flakes, maize flakes, millet flakes, buckwheat flakes, rice flakes, spelt flakes, quinoa flakes, four-cereal flakes and seven-cereal flakes.

The advantage of cereal flakes as opposed to whole grain is that the body absorbs the nutrients much easier.

Low-gluten flakes and gluten free flakes
Rice, buckwheat, maize, millet, quinoa and amaranth are cereal types that do not contain any gluten. The flakes made from these gluten-free grains are an excellent alternative for people suffering from gluten intolerance. Because of the production of other cereals in our company it is not standard that our products are gluten free. That is why we call them Low gluten flakes.

However it is possible for us to produce gluten free flakes in large packaging (15 kg). If a customer wants gluten free products we will first produce for three days gluten free grains. After that we will produce the batches for clients who want to have guaranteed gluten free flakes. For that batch we will send samples to a laboratory and wait for the analysis. When it is gluten free we will deliver the flakes.

Packaging
The flakes are available in bags of 500 gram, 5 kg and 15 kg. The 500-gram bag is made of polypropylene, which is foil with the lowest environmental impact currently available. The 5 kg and 15 kg packaging is a three-layered paper bag.

Availability
Our cereal flakes are available from the better health-food shops in the Netherlands and Belgium. Please contact us for addresses in your area.

Below you will find a survey of all the cereal flakes in our product range. Please contact us if you have any questions about these products. We will be pleased to answer your questions.

Buckwheat flakes
Buckwheat originally comes from China and Mongolia. It is not actually a cereal but a member of the thousand-headed (millecapitata) family such as sorrel and rhubarb. Its triangular shape closely resembles a beechnut. The name buckwheat refers to this similarity (buck = beech). Buckwheat is only edible if the husk is removed. As it does not make high demands of the soil in which it is grown it is used to be cultivated in sand and peat soil, just like rye. As a result of the disappearance of poor soil and the rise in more productive crops such as potatoes, buckwheat is no longer grown in the Netherlands.

The composition of buckwheat resembles that of grain and has a highly utilisable protein composition. In contrast to grain, buckwheat does not contain any gluten. This offers a solution to babies and people who have developed an allergy to gluten. However we do not standard guarantee that our buckwheat flakes are free of gluten (see the paragraph on low-gluten flakes at the top of this page).

The cooking time for buckwheat flakes is about ten minutes with a steeping time of five minutes.

The nutritional value of 100 grams of buckwheat flakes is:
Energy: 1468 KJ
Protein: ± 10%
Fat: ± 2%
Carbohydrates including starch: ± 72%

Top

Barley flakes
Barley is one of the oldest cereals to be cultivated. It can be found all over the world, from the tropics to Norway and even at 4,500 metres in Tibet. It has the shortest growing time of all cereals.

Barley is angiospermous, i.e. the kernel is enclosed in the palea. This palea must be removed to make barley edible. The barley is therefore husked in a husking mill that rubs the palea off the kernels.

The procedure used by De Halm retains most of the bran to ensure that as little of the nutrients as possible is lost. This is then the husked barley.

Barley is easily digested and does not cause drowsiness after being eaten. It makes people feel wide-awake and active. It has mucous-forming properties that alleviate irritation of the stomach and intestinal walls. Barley does not have a constipating or laxative effect.

The cooking time for barley flakes is twenty minutes with a steeping time of ten minutes.

The nutritional value of 100 grams of barley flakes is:
Energy: 1292 KJ
Protein: ± 10.6%
Fat: ± 2.1%
Carbohydrates including starch: ± 60.8%

Top

Millet flakes
A great deal has been written about millet. This illustrates the close bond that the poor people in Africa and India have with millet.
Millet grows extremely quickly and can flourish in the most extreme conditions.
As far as its nutritional value is concerned it closely resembles our oats. In Africa and elsewhere it is also used to brew beer.

Millet is rich in iron and minerals, particularly silicon.

Millet does not contain gluten. This offers a solution to babies and people who have developed an allergy to gluten. However we do not standard guarantee that our Millet flakes are free of gluten (see the paragraph on low-gluten flakes at the top of this page).

Millet flakes are cooked very quickly in just seven minutes and steeping is not necessary.

The nutritional value of 100 grams of millet flakes is:
Energy: 1542 KJ
Protein: ± 11%
Fat: ± 4%
Carbohydrates including starch: ± 71%

Top

Oats flakes
Oats, which once grew as a weed among wheat and barley, was later also brought under cultivation. Its composition differs somewhat from wheat, rye and barley owing to a higher fat and protein content. This fat contains the essential fatty acids that are indispensable in human nutrition.

Oats grows relatively easily, even in poor soil and cold climates (such as Scotland). Most of the cultivated oats grows in a husk, known as the palea. As is the case with barley, these must be removed before consumption.

Oats is highly nutritious, has a good protein composition, promotes the development of teeth and bones and is easily digestible.

The cooking time for oats flakes is thirty minutes with a seeping time of ten minutes.

The nutritional value of 100 grams of oats flakes is:
Energy: 1534 KJ
Protein: ± 13%
Fat: ± 7%
Carbohydrates including starch: ± 62%

Top

Rolled Oats
Rolled Oats naturally has the same characteristics as oats flakes.

The difference between the two lies in the size of the flake. For oatmeal the kernel is cut in half.

This means that the flake is smaller and the cooking time is shorter.

The cooking time for oatmeal is fifteen minutes with a steeping time of ten minutes.

The nutritional value of 100 grams of oatmeal is:
Energy: 1534 KJ
Protein: ± 13%
Fat: ± 7%
Carbohydrates including starch: ± 62%

Top

Maize flakes
Maize was originally cultivated as a crop in Mexico during the rise of the Maya and Aztec cultures. The varieties grown today are all hybrids, i.e. artificial crosses of highly in-bred crops.

Maize is free of gluten. This offers a solution to babies and people who have developed an allergy to gluten. However we do not standard guarantee that our Maize flakes are free of gluten (see the paragraph on low-gluten flakes at the top of this page).

Of all cereals, maize contains the least nutrients so that it is important to combine maize with other food products. Whole, dry maize is difficult to prepare and it is therefore usually eaten in the form of flakes, cakes or meal (polenta).

The cooking time for maize flakes is fifteen minutes with a steeping time of five minutes.

The nutritional value of 100 grams of maize flakes is:
Energy: 1522 KJ
Protein: ± 9%
Fat: ± 3%
Carbohydrates including starch: ± 74%

Top

Quinoa flakes
Quinoa (pronounced 'kien-wha') is also called the cereal of the Incas. The name quinoa comes from the Quechua language (the Inca language) and means ' the mother grain' or 'super grain'.

Quinoa mainly comes from Peru, Colombia, Bolivia, Ecuador, Chilli, Argentina and Canada. The 'primeval type' of quinoa was already used as food more than 3000 years ago and only grows in the specific microclimate found in the Andes Mountains. As quinoa is a high-grade form of food, varieties have been developed in America and Canada that can grow in climates other than South America.

Quinoa contains many vegetable proteins and is rich in minerals. It is often used to replace millet. Quinoa is free of gluten. This offers a solution to babies and people who have developed an allergy to gluten.However we do not standard guarantee that our Quinoa flakes are free of gluten (see the paragraph on low-gluten flakes at the top of this page). Quinoa flakes are cooked very quickly and are particularly tasty.

The cooking time for quinoa flakes is ten minutes with a steeping time of ten minutes.

The nutritionquinoaal value of 100 grams of quinoa flakes is:
Energy: 1415 KJ
Protein: ± 14%
Fat: ± 5%
Carbohydrates including starch: ± 59%

Top

Amaranth flakes
Amaranth was together with Quinoa the main food of the Incas and Aztecs. Amaranth means "immortal". Amaranth keeps its vitality after the seeds have been fully grown. Amaranth is often used as an inside plant in Europe.

Amaranth is free of gluten. This offers a solution to babies and people who have developed an allergy to gluten.However we do not standard guarantee that our Quinoa flakes are free of gluten (see the paragraph on low-gluten flakes at the top of this page).

Amaranth contains many vegetable proteins and is rich in iron, calcium and magnesium.

Amaranth flakes are an ideal ingredient for making muesli, porridge, soup and salads. Amaranth flakes have a short preparation time and are very tasteful. The cooking time is 10 minutes.

The nutritional value of 100 grams of amaranth flakes is:
Energy: 1346 KJ
Protein: ± 16%
Fat: ± 7,5%
Carbohydrates including starch: ± 62%

Top

Rice flakes
Rice was cultivated in South-East Asia and Egypt long before our time. In the 15th century it was first cultivated in Italy and then in South America via Spain (the Moors).

Rice must also be husked and in the tropics this is usually done by pounding. We buy our rice in France, Spain and Italy.

Rice does not contain gluten. This offers a solution to babies and people who have developed an allergy to gluten. However we do not standard guarantee that our Rice flakes are free of gluten (see the paragraph on low-gluten flakes at the top of this page).

The cooking time for rice is ten minutes with a steeping time of ten minutes.

The nutritional value of 100 grams of rice flakes is:
Energy: 1487 KJ
Protein: ± 8.3%
Fat: ± 2.6 %
Carbohydrates including starch: ± 73.5%

Top

Rye flakes
Rye is familiar thanks to rye bread. As it contains a different type of gluten protein than wheat the bread is much firmer. Before wheat started being used for making bread, rye was the people's food in northeastern Europe.

Rye is thought to have properties that purify the blood and other organs, while the high calcium and fluoride content promotes strong bone development.

Good muesli should always contain rye flakes. They are easily recognisable by their greenish-blue colour that has nothing to do with mould or anything of that nature.

The cooking time for rye flakes is twenty minutes with a steeping time of ten minutes.

The nutritional value of 100 grams of rye flakes is:
Energy: 1451 KJ
Protein: ± 12%
Fat: ± 2 %
Carbohydrates including starch: ± 69%

Top

Spelt flakes
Spelt is an old type of wheat of superior quality. It has a refined taste. Spelt is confined to the Swabian areas and names such as Dinkelbühl and Dinkelacker are witness to this (dinkel being the German word for spelt). The harvest is variable. Spelt does not grow well on artificial fertiliser (it grows too tall). As no artificial fertiliser is used organic cultivation spelt is the ideal crop to grow. The kernel remains enclosed in the palea and just like oats and barley it must therefore first be 'peeled'. Spelt contains gluten and is therefore highly suitable for bread and cakes.

Spelt is ideal for people who suffer from wheat intolerance.

The cooking time for spelt flakes is ten minutes with a steeping time of five minutes.

The nutritional value of 100 grams of spelt flakes is:
Energy: 1341 KJ
Protein: ± 16%
Fat: ± 1.6 %
Carbohydrates including starch: ± 64%

Top

Wheat flakes
The grain crop cultivated most in the world and one of the oldest. Just like rye it is loose inside the palea so that it does not have to be husked after threshing.
The best-known and most important use of wheat is to be processed into bread. To this end special bread wheat is grown that is rich in gluten. Gluten protein is needed to make the bread rise well. Besides being used for bread, wheat is also used for pastas such as spaghetti and macaroni and as a thickener in soups and sauces.

The cooking time for wheat flakes is twenty minutes with a steeping time of ten minutes.

The nutritional value of 100 grams of wheat flakes is:
Energy: 1550 KJ
Protein: ± 9%
Fat: ± 1 %
Carbohydrates including starch: ± 80%

Top

Four-Corn Flakes
Four-Cereal Flakes is a mixture of four cereals cultivated in the Netherlands, namely oats, barley, rye and wheat.

The percentage of wheat in Four-Cereal Flakes is the lowest because most people eat sufficient wheat in bread.

Four-Cereal Flakes can be used to make porridge and it is also a perfect basis for homemade muesli.

The nutritional value of 100 grams of Four-Cereal Flakes:
Energy: 1438 KJ
Protein: ± 11.58%
Fat: ± 3.43%
Carbohydrates including starch: ± 65.54%

Top

Seven-Cereal Flakes
Seven-Cereal Flakes is a rich and varied mixture of seven cereals namely oats, barley, rye, wheat, maize, buckwheat and millet.

Rice is not included in the mixture as most people already regularly have rice on their menu.

Seven-Cereal Flakes can be used to make porridge and it is also a perfect basis for homemade muesli.

The nutritional value of 100 grams of Seven-cereal flakes is:
Energy: 1451 KJ
Protein: ± 11.28%
Fat: ± 3.36%
Carbohydrates including starch: ± 66.74%

Top