Wheat flakes are a type of cereal product made from whole Wheat (Samba/ Emmer/ Khapli variety) that have been processed to produce flattened, flaky pieces. The process of making millet flakes typically involves several steps, including:

1. Cleaning: The whole wheat are first cleaned to remove any impurities.
2. Dehulling: The outer layer of the grain, known as the hull or husk, is removed using a dehulling machine.
3. Soaking: The cleaned wheat berries are soaked in water to reduce the anti-nutrients.
4. Sprouting: The soaked berries are germinated under proper conditions. (This process involved is what makes Goodness Farm’s Wheat flakes unique, a first-of-its-kind that is patented recognized for its imperative nutritional profile)
5. Drying and roasting: The sprouted wheat berries are solar-dried and gently roasted in uruli.
6. Flaking: The wheat berries are passed through a roller mill to flatten them into flakes.
7. Drying: The wheat flakes are then oven dried to reduce their moisture content and improve their shelf life.
8. Packaging: The dried wheat flakes are packed into bags or containers for storage and distribution.

Wheat flakes make an excellent Nutri-cereal as breakfast cereals, snack bars, and baked goods, as they are gluten-free and have a mild, nutty flavor. Dishes like Poha/ Pohe, Puttu, Overnight millet flakes (just like overnight oats), Chiwda, Pongal, Desserts and more can be made with Millet flakes.

1. Breakfast cereals: Wheat flakes can be used as a base for homemade breakfast cereals by mixing them with other grains, nuts, seeds, and dried fruits.
2. Snack bars: Wheat flakes can be mixed with honey, nut butter, and dried fruits to make homemade snack bars.
3. Coatings: Wheat flakes can be used as a gluten-free alternative to bread crumbs or panko as a coating for chicken, fish, or vegetables.
4. Smoothies: Wheat flakes can be added to smoothies for a nutrient-rich boost of fiber and protein.
5. Porridges: Wheat flakes can be cooked with milk or water to make a hot or cold breakfast porridge, similar to oatmeal.