Groat (grain)

Grits (from Old High German gruzzi for "Rough Ground ") is a foodstuff made ​​from coarsely crushed cereal grains, such as oats, barley, millet, corn, rye or wheat. It is also known buckwheat groats.

Production

The question coming grain is cleaned, sorted by grain size and peeled ( if necessary husked before). Then the grains in the " drum groats Schneider " be (ie not on a roll mill ) divided. Depending on the setting creates fine, medium or coarse grits. Then the porridge grains can be liberated even by brushing machine from any adhering shell parts. The size of the Grützeteilchen lies between those of semolina and barley. Oatmeal is in grits fine, medium and coarse ( size about: one, two and three millimeters ) were prepared. In the manufacture of oatmeal porridge grains are medium grade " small leaf flakes " by those with fine grit arise " quick-cooking flakes ".

Varieties

• Buckwheat groats
• Porridge (see illustration)
• Millet groats
• Barley groats
• Corn grits, see also Grits
• Wheat groats, such as bulgur

Use

Grits is mainly used for soups, porridges and some sausages like black pudding. To prepare bulgur, grains are subjected durum wheat a parboiling process and then cut with a coarse grits Schneider. In swollen form of it in oriental cuisine salads, such as tabbouleh with mint, parsley and tomatoes produced.

Fruity desserts like the red grits were also originally made ​​with grits, but learned over time, a refinement, so that her fruit content has increased in modern formulations and the mode of binding instead of jelly with cornstarch or sago - what remains is only the name " groats ". The widespread in eastern red fruit jelly, prepared from fruit juice and meal equivalent, so far rather the historical preparation.