Oats are grains from a cereal plant and once harvested, go through a milling process.
In order to retain the valuable nutrients in oats, processors set out to preserve as much of the oat grain as possible. The mill removes only the outer inedible shell, known as the hull – virtually guaranteeing you get all the goodness of wholegrain no matter what form you eat oats in.
Once milled, oats are steamed, heated and cooled in a kiln, which brings out the flavour. The oats are then rolled, cut or ground to produce flakes, oatmeal or flour.
- Moisture 12% max
- Unhusk 5% max
- Admixture 0.01% max
- Packing: 25kg Kraft paper bag
- Chemical Properties:
- 135 Celsius for 2 hours
- Protein 11% minimum N*6.25 Kjeldahl
- Crude Fat 9.0 % maximum Soxhlet (hexane)
- Total Dietary Fiber 9.0% minimum AACC Method
- Total Carbohydrates 57.0% typical by calculation
- Energy 1520kj per 100 gm. typical by calculation