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Regular rolled oats (sometimes called old fashioned oats) are made from kilned, whole groats processed by steaming and flaking. These oat flakes are mostly served as a popular, hot breakfast meal. In addition, they are a primary ingredient in a number of applications such as cookies, breads and granola. The thickness and absorbency can be adjusted to fit your needs. 

Thick rolled oats are made from kilned, whole groats processed by steaming and flaking. These oat flakes provide a textural difference (a more solid "bite" than regular rolled oats) while still maintaining the high nutritional value common in all oat products. Thick rolled oats are frequently used in breads, energy bars and granola. The thickness and absorbency can be adjusted to fit your needs. 

Quick rolled oats (sometimes called instant oats) are made from kilned, steel-cut oats processed by steaming and flaking. These oat flakes are commonly found in pouches with seasonings and sweeteners for a quick and nutritious breakfast. Quick oats are also used in breads, bars, and granola. The thickness of quick rolled oats can be modified to suit the needs of a specialized application. 

Baby rolled oats are made from kilned, fine steel-cut groats processed by steaming and flaking. These oat flakes are frequently used as toppings to garnish and add nutrition to baked goods. Baby oat flakes are useful in applications where a high water absorption is needed, i.e. flavored instant oatmeal. 

Our coarse Oat Bran is produced by grinding sound and pre-selected, kilned oat groats. The resulting oat meal is separated 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. 

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.) 

Our Fine Oat Bran is produced by grinding sound and pre-selected kilned oat groats. The resulting oat meal is separated 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 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. 

Created by grinding kilned groats while retaining the bran layers fully intact. Whole oat flour is an excellent "whole grain source" for use in many baking applications. The particle size of this whole oat flour can be customized to meet a particular functionality. 

Our low bran oat flour (debranned, or extracted flour) is produced by removing most of the bran layers from the groats through a systematic grinding and sifting process. As it is typically of lighter color and lower protein, this flour is often found in ready-to-eat (RTE) cereals and other extruded products.