Thin cut flakes with a fine texture. Small flakes of oats are easy to prepare and are commonly used in baby and infant food.

Baby Oat Flakes

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Our largest particle size of oat bran and most suitable in the formulation of a variety of breads, muffins, cereal products and other items, where the presence of the slightly nutty flavor of oat bran is desired.

Oats, sometimes called the common oat, is a species of cereal grain grown for its seed, which is known by the same name. Oat bran is the outer layer of the oat groat, which sits just beneath the inedible hull.

Coarse Oat Bran

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Our smallest particle size of flaky oat bran and most suitable for formulating to achieve greater crumb moistness in baked goods as well as in other items where the slightly nutty flavor of oat bran is desired.

Fine Out Bran

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Particle size between coarse and fine, making this a versatile topping or ingredient in baked goods as well as in other items where the slightly nutty flavor of oat bran is desired.

Medium Oats #4

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Comes from the outermost bran or edible covering of the oat. Rich in B vitamins and antioxidants, oat bran is also an impressive source of soluble fiber (beta glucans) along with other phytochemicals such as avenanthramides. The bran is typically produced, along with oat germ, as a byproduct of milling oats for producing refined grains. Takes just two minutes to cook in boiling water for a breakfast cereal, you’ll also see oat bran used in many applications to provide flavor, texture, and nutrition in products ranging from breads to beverages.

Oat Bran

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A great source of insoluble fiber with many nutritional and functional benefits. Absorbs high amounts of lipids and water, resulting in improved crumb softness and texture. Also improves nutrition, yields, and functionality in foods like cereals, breads, snacks, bars, and meat products.

Oat Fiber

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