Oat Grains

Despite the many useful properties oats are used less frequently as
food crop than as technical. Oat groats, flour, oatmeal, biscuits and
cookies are produced on the oats basis. As fodder crop oats are the
most widespread.

Mostly oats are used as feed for horses and cattle as well, for
poultry as a source of energy and strength. Straw and chaff are used
as feed additionally to grain. It is common to sow oats simultaneously
with peas and vetch for green feed and straw. The content of such
useful components like fibre promotes faster chewing and saliva
wetting, thereby it supports better digestion.

In addition to the fibre oats contain vitamins B1 and B2, proteins,
starch, fat and sugar. Oat grain is chewed lighter than other cereals
reducing tooth wear. Fodder oats are irreplaceable kind of
concentrated feed for livestock and poultry. Crumbling and rolling of
oats increase the digestibility of grain to ***0%. Much protein makes
oats an irreplaceable component of animal fodders.

Moisture                        Max *2.0 %
Protein                         Min *2.0 %
Total Dietary Fiber           *0.0 %
Fat                                    6.0 %





Oat Groats

The thick outer hull of the oat has been removed and the slender in
size oat groat has been stabilized for human consumption. Oats can be
milled in a variety of forms that include oat flour, regular oats,
quick oats, and thick oats.  Oat flour should be combined with other
strong gluten content flours to provide structure, texture and flavor
in bread making. Possessing a nutty, light, sweet flavor, oats make a
tasty and flavorful ingredient for oatmeal, porridge, cookies, scones,
quickbreads and granola. Oats are a good source of protein, dietary
fiber, thiamin, phosphorus, and manganese.

Moisture                        Max *2.0 %
Protein                         Min *2.0 %