Multigranen

Multigranen is a term used for foods that are made from a blend of several different grains rather than a single grain. It is commonly encountered in bread formulations and breakfast cereals, and the exact grain mix varies by region and producer. Typical components include wheat, rye, oats, barley, corn, millet, buckwheat, and sometimes seeds such as flax or sesame.

Because the grain mix can include whole grains, multigranen products often have higher dietary fiber, minerals, and a more complex flavor and texture compared with single-grain products. The nutritional profile depends on the proportions and whether refined flours or whole grains are used. If wheat, rye, or barley are included, gluten is present, which is a consideration for people with gluten sensitivity or celiac disease.

In production, multigranen products are created by blending flours or whole grains before milling or mixing milled components with water, salt, and other ingredients. Breads labeled multigranen may be denser and have a nutty, hearty taste, and cereals may have varied textures from chewy to crunchy depending on the grain mix and processing.

Market and labeling: The term is used as a marketing descriptor rather than a regulated category in many jurisdictions. Consumers can encounter variations such as multigrain bread, multigrain cereals, or multigrain flour blends. Some products emphasize seeds or ancient grains, while others focus on fiber content or whole-grain status.