BARLEY FLAKES, WHOLE BARLEY KERNELS ARE MIXED WITH A SMALL AMOUNT OF WATER AND LEFT TO CONDITION IN THE MIXER FOR A SPECIFIC TIME TO ACHIEVE THE DESIRED WATER CONTENT IN THE KERNEL. THE KERNELS ARE THEN PRE-COOKED USING INFRARED HEAT ENERGY AND ROLLED TO PRODUCE UNIFORM FREE FLOWING FLAKES. THIS PROCESSING TECHNIQUE PRODUCES FLAKES WITH INCREASED STABILITY DUE TO INACTUATION OF ENZYMES, IS IMPROVES STARCH DIGESTIBILITY AND ENHANCES TASTE.

CLASSIFICATION IS DETERMINED BY GENERAL RULES 1 & 6 TOGETHER WITH THE TEXT TO CN CODES 1104, 110419 AND 11041969. HSEN TO HEADING 11.04 PARA (1).