Ever wonder how oats get their flakey makeover? First up, the raw oats go through a cleaning boot camp—they shake off stones, dust, straw, and anything else that’s not oat, making sure only the good oaty stuff moves on.
Next comes the dehulling party, where oats get a gentle whack against a rubber ring to shed their tough outer shell and reveal the superstar inside: the groat.
Now, it’s a sauna day for the groats—they’re heated (kilning) to stop any funky flavors, enhance their nutty and creamy taste, and help them last longer on the shelf. If you want them bite-sized, the groats can get chopped up into cute, uniform pieces (steel-cut oats). Btw, we can also start with a smooth sauna and then gently whack the oats in dehulling. The choice is the miller’s.
Transformation time! For rolled oats, the groats take another short steamy sauna, then get flattened by rollers, turning into the classic oat flakes you know and love—they even get a quick drying session to finish off. Steel-cut flakes? Those are the bite-sized groats, rolled into small oat flakes (instant oat flakes, fine oat flakes, small leaf oats – you name it, we just roll it.)
Finally, they’re weighed, packed up into 800kg up to 1000kg bigbags, or loaded in bulk—ready to journey to an oat latte, a breakfast bowl or the crunchy oat biscuit. Oat-standing, isn’t it!