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 12.0 %
Protein                        Min 12.0 %
Fat                                7.0 %
Total Dietary Fiber              10.0 %