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
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
Note: Chemical Properties are subject to slight variations due to seasonal conditions.