geschrotet

Geschrotet is the past participle of the German verb schroten, meaning to crack, pulverize, or coarsely grind grain or seeds. In everyday usage, geschrotet describes kernels that have been broken into smaller pieces rather than milled into flour. The noun form Schrot refers to the resulting product, typically known as groats or cracked grain.

Common examples include geschrotete Gerste (cracked barley), geschrotete Hafer (cracked oats), and geschrotetes Weizenkorn (cracked wheat). The texture can vary from coarse to medium, depending on the processing method. Geschrotet grains are used in porridges, soups, mueslis, and rustic breads (for example with Weizenschrot) or as animal feed in agriculture.

Production methods range from traditional hand techniques to modern milling: rolling mills or impact mills crack kernels into pieces rather than grinding them into flour. Home cooks may crack grains in a mortar and pestle. Cracking retains more of the outer bran and germ, increasing fiber and mineral content and requiring longer cooking times compared with finely milled flour.

In culinary and agricultural contexts, geschrotet is contrasted with milled flour (Mehl) and with finer meals. The term is primarily used in German-speaking regions and among food producers to describe the coarser grain form.