Oat flakes are produced by steaming and rolling hulled oats (usually naked oats). They provide complex carbohydrates, around 12–14% plant protein and 7–10% dietary fibre – including the soluble fibre beta-glucan, which is significant both from a technological and a nutritional perspective. They also contain micronutrients such as iron, magnesium, zinc and B vitamins.

In food production, oat flakes are used in muesli, porridge, baked goods, bars and snacks. They are also suitable as a binding agent in vegetarian and vegan recipes. Their technical potential lies in their water-binding properties, their ability to impart texture, and the combination of soluble and insoluble fibre structures.

Quality:bio, konventionell

Origin: EU, non-EU

Sectors: Food

Characteristics: high in fibre, high in protein, contains beta-glucan, versatile