The origin area of barley is the Near East, as well as the eastern region of the Balkans. The earliest historical evidence of barley dates back to 10,500 BC. From 8,000 BC in Ancient Egypt, barley appears as wild barley (Hordeum vulgare), while from around 7,000 BC selective cultivation of barley began in Ancient Egypt itself. From around 5,000 BC, barley was also cultivated in Central Europe.

Barley flour is milled using a traditional stone mill. The slow milling process preserves the qualities of the grains, resulting in a flour of superior quality compared to flours produced by high-speed industrial milling, where the wheat is heated to temperatures of 80 degrees.

• Composition: It contains 7 essential amino acids and vitamin B3. It is rich in dietary fiber but without the sugars found in white wheat flour.
• Effects: Barley is filling, beneficial for digestion, and provides energy for a demanding day. It also contains octanol, an antioxidant that acts on cholesterol levels and helps restore cardiovascular health. After a meal including barley, blood glucose levels do not increase. It prevents the formation of clots.
• Usage: It is used in the preparation of bakery and pastry products.