What is the difference between normal wheat and kibbled wheat?

Normal wheat and kibbled are both types of wheat, but they have some key differences.

Normal Wheat:

- Regular or standard wheat is the type that is commonly used in most flour and bread products.

- It is harvested and processed to remove the outer husk, resulting in whole wheat berries.

- Whole wheat berries can be further milled into flour, which can be used to make various wheat-based products, including bread, pasta, and pastries.

Kibbled Wheat

- Kibbled wheat, on the other hand, undergoes a different process. The wheat grains are first coarsely cracked or kibbled into smaller pieces, but the bran, germ, and endosperm remain intact.

- Kibbled wheat retains more of the nutrients found in the wheat germ and bran compared to refined flour made from normal wheat.

- It is commonly used in breakfast cereals, granola, and other similar food products.

- Kibbled wheat has a chewier texture and a nutty flavor compared to regular wheat.

Summary:

In summary, the main differences between normal wheat and kibbled wheat lie in their processing and texture. Normal wheat undergoes milling to produce refined flour, while kibbled wheat is coarsely cracked and retains its original nutrients and texture. Kibbled wheat is typically used in products like cereals and granola for its distinctive flavor and texture.