Barleyrolling

Barleyrolling is a mechanical cereal processing technique in which barley grains are passed between rotating rollers to reduce their size and alter their texture. The term is used primarily in cereal processing and malting contexts to describe the production of rolled barley, a form of barley prepared for feed, breakfast cereals, or as a brewing adjunct.

In conventional barleyrolling, cleaned barley is conditioned to a controlled moisture level, then fed through a pair of rollers set to a precise gap. The rollers crack and flatten the kernels, producing flat, flake-like pieces with partial hull retention. The product is then sieved to obtain the desired particle size and may be lightly toasted or dried to stabilize moisture.

Rolled barley serves multiple applications. In animal nutrition, it is valued for improved digestibility and rapid hydration compared with whole grain. In human foods, rolled barley can appear in cereals, soups, and baked goods, offering a chewy texture and nutty flavor. In brewing or distilling, rolled barley may be used as an adjunct to increase surface area and enzymatic accessibility, though most brewers rely on milled malt rather than rolled grains.

Variations include different roller configurations, gap settings, and post-processing steps such as dehulling or toasting, which influence hull integrity and glycemic properties. The technique is often energy-intensive and requires moisture management to prevent mold growth, and it competes with other milling methods such as hammer milling or stone milling.