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.

Detailed Description:

 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

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

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