Semifinished products from hulled oat for the food industry
Oat seeds are a natural source of protein and fiber. They are cleaned before processing and then dehulled from the outer part of the bran. Subsequently, the bran is extracted, leaving the seeds “naked”.
Then they are processed according to their final use to improve and preserve their organoleptic and biological qualities, avoiding alterations of any kind.
The raw material is heat treated at different grade depending on the final use
Whole, Granular, Flour
Typical of oat with a light toasted aroma
Bromatological characteristics of fats
Residual enzymatic activity
Total antioxidant capacity
Product bacteriological stability
Available in 25 kg bags on 1000 kg pallets*, 1000 kg big bags on pallets* or in food tanks
*Transport can be done with a controlled temperature vehicle
Available in organic version and in conventional version
From internal or external laboratory, based on the specific request
Suitable for consumption for:
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