Black pudding Black pudding Black pudding is a type of blood sausage originating in Great Britain and Ireland. It is made from pork blood, with pork fat or beef suet, and a cereal, usually oatmeal, oat groats or barley groats. The high proportion of cereal, along with the use of certain herbs such as pennyroyal, serves to distinguish black pudding from blood sausages eaten in other parts of the world. Blood puddings are often supposed to be one of the oldest forms of sausage. Animals are generally bled at slaughter, and as blood does not keep unless prepared in some way, making
Barley flour stop germination). Malt flour is used as a diastatic supplement for other bread flours that have low natural diastatic activity. Diastatic activity involves the conversion of starches into maltose (sugar). In baking, adding malted barley flour to wheat flour results in a softer, moister product than would wheat flour alone. Malted barley flour that is rich in protein content is typically used in the food industry, while that which is poor in protein content is typically used to prepare a unique style of beer. Malt flour is sometimes used to supplement the flavor of the malt loaf. Patent barley flour