Kiln Dried Hulled Oats (KDHOs)
Clean, dehulled, cooked and kiln dried oat grains. This process ensures o long shell life of the product and itstypical toasted/ nutty flavor. Uses: This product is normally processed for the production of oat flakes and flour. It can also be used in bakery or as an ingredient for different food products.
This product is normally processed for the production of oat flakes and flour. It can also be used in bakery or as an ingredient for different food products.
Steel Oats (Irish Oatmeal)
Clean oats grains, dehulled, stabilized, dehydrated and transversally cut which allows the elaboration of rolled oats, flour and other products.
This product is normally processed for the obtention of quick oats and instant oats. Short pieces are selected for producing baby oats. Irish oatmeal is also prepared with mil or water for direct consumption after cooking it for approximately 30 minutes.
Clean whole oats grains, dehulled, stabilized, dehydrated and rolled for the elaboration of rolled oats.
This flalke is normaly used for producing muesli oats, cereal bats, cookies, clusters, hot cereals and as a bakery ingredient.
Quick Oats are obtained from steel cut oats that experience a flaking process. This product is normally thinner (050- 0.68 mm) and smaller than rolled oat. ls the oat product with the highest demand in the world markets.
Commonly used in porridge and other breakfast cereals, quick oats are also used for the production of granola bars, cookies, drinks and a wíde range of recipes.
The only difference between quick oats and instant oats is that this second product is flaked to a thinner thickness to facilitate water absorbtion and reduce cooking time.
This product is widely use for instant breakfast cereals as well as baby cereals and oat drinks.
Baby oats are obtained from the selection of smallsized steel cuts that are thin flaked. Baby oats are small and are easy to prepare in different uses.
Widely used for instant cereals and salty recipes that do only require hot water for its preparation.
Oat Flour, Whole Grain
This product is obtained through a fine ground of kilin dried hulled oats or flake.
Oat flour is widely used in bakery, as well as extruded cereals, oat milk drinks and pastas