Frequently Asked Questions Oat Fiber
Please consult a Grain Millers fiber expert for specific recommendations on fiber, use level, and benefits for your specific food application. Email us to be put in touch with your expert.
Depending on the food it will be used in, typically our BCS30-SS, BCS30, or BCS30-XS2 are best for fiber fortification. BCS30-FL is typically best to fortify cookies.
Our BCS30-SL is best for reducing breakage in bakery, cereal, and snack products because it is long and flexible.
BCS30-SL is best. Depending on your extruded product, use level can be as high as 20%.
BCS42 or BCS41 are best to hold moisture. BCS41 holds slightly more, but BCS42 is best overall due to cost and higher fiber content.
BCS30-SL AND BCS42 alone or in combination can enhance shelf-life of baked goods and tortillas.
The BCS30 series have a shelf-life of 2 years and the BCS40 series have a shelf-life of 1 year if stored in a cool, dry area. Please consult the specification document or COA for your specific product.
85% dry basis is our minimum and we offer fibers as high as 90%.
We have certified gluten-free and certified organic oat fibers available.
While oats are naturally gluten-free, they often come in contact with wheat, barley, and rye as the oat supply moves from the farmers’ fields to our mills. Grain Millers is proud to offer a full line of certified gluten-free oat fibers to help our customers meet the needs of the gluten-free community.
Yes.
Yes. Read our press release with more detail.
