Mentions of barley can be found as far back as Chinese and Indian mythology. Archaeologically, its presence is documented in prehistoric times across Europe, Asia and Africa. It reached our territory approximately five thousand years ago thanks to migrating peoples from south-west Asia. Even in antiquity, barley porridge was commonly eaten. Today, we can encounter it in diets in the Middle East.

In Europe, it was displaced by wheat and is mainly used here for the production of malt. Original varieties of barley contained a high amount of BetaGlucan, but unfortunately, it has lost this high amount due to breeding.

It contains many B-group vitamins and is not a standard flour used for baking bread. It increases the suppleness and shelf life of doughs and is often used as an additive in dough bases, or for baking flatbreads, pancakes and crepes.

Barley groats are used as a garnish in soups.

It has a very low gluten content.