Oats - small leaves

The breakfast classic: oat flakes made from the whole grain, deliciously aromatic and from the Spielberger flake mill The production of oat flakes differs from all other flakes. In oats, the hull, the so-called husk, is particularly firmly attached to the grain. It therefore does not fall off during threshing. However, the husk is not edible and must be removed before flaking. To allow the oat kernels to develop their wonderfully nutty aroma, they are first gently kilned at the Spielberger mill before being dehulled. This is a real specialty, as the Spielberger flake mill is the only organic flake mill to use raw oat kilning. The unpeeled oats are heated for more than an hour and a half. The indigestible husk protects the sensitive kernels and their beneficial ingredients, while the kilning process gives the flakes their unique aroma. After kilning, the husk is removed from the oats, which are then crushed, steamed and rolled into fine flakes. In the case of small flakes, one grain is crushed to produce several flakes, which are finer than large flakes.