OAT BRAN
Micro-ground Oat Bran/Organic Micro-ground Oat Bran
Micro-ground Oat Bran/Organic Micro-ground Oat Bran
Micro-ground Oat Bran/Organic Micro-ground Oat Bran
Micro-ground oat bran(sometimes called oat bran powder) is a specialty product made from standard oat bran that has been milled down to flour. It works well in extruded products such as breakfast cereals. Particle size can be customized to meet a particular application. (Photo depicts degree of particle-size reduction.)
Oat Bran/Organic Oat Bran
Micro-ground Oat Bran/Organic Micro-ground Oat Bran
Micro-ground Oat Bran/Organic Micro-ground Oat Bran
Our coarse Oat Bran is produced by grinding sound and pre-selected, kilned oat groats. The resulting oat meal is separated into a starchy fraction (refined oat flour) and the oat bran to achieve a functional and attractive particle size. It has an ideal ratio of soluble (primarily beta-glucans) to insoluble dietary fibers, high proteins, vitamins and minerals. Its particle size distribution makes it most suitable in the formulation of variety breads, muffins, cereal products and other food systems where the presence and “nutty” flavor of oat bran is desired
Fine Oat Bran/Organic Fine Oat Bran
Fine Oat Bran/Organic Fine Oat Bran
Fine Oat Bran/Organic Fine Oat Bran
Our Fine Oat Bran is produced by grinding sound and pre-selected kilned oat groats. The resulting oat meal is separated into a starchy fraction (refined oat flour) and the oat bran to achieve specific functional properties. It has an ideal ratio of soluble (primarily beta-glucans) to insoluble dietary fibers, high proteins, vitamins and minerals. Its fine particle size and high water absorption makes this product most suitable when formulating to achieve greater crumb moistness in baked goods as well as in other food systems where the presence and natural flavor of oat bran is desired.
Scottish Oats/Organic Scottish Oats
Fine Oat Bran/Organic Fine Oat Bran
Fine Oat Bran/Organic Fine Oat Bran
Scottish oats are produced from kilned groats. The groats have been carefully sized and dehulled with the objective of producing the highest possible number of whole groats. The whole groats are then cut, classified, toasted, steamed and ground to produce a product with uniform absorption characteristics. The product lends itself well as a porridge, and as an ingredient for cookies and biscuits where texture and hydration are a concern.