To make our oatmeal flour, the flakes are first produced from the cleaned and hulled oat kernels, then gently milled into flour. During production, all the grain's components are preserved, thereby creating a wholemeal flour. Due to its low gluten content, when making baked goods it is recommended to mix oatmeal with other types of flour such as wheat flour or spelt flour, or to use additional raising agents.
Please contact our sales team for further information or individual product advice.
| Food Industry | C. Faul | +49 731 96746 - 15 |
| Food Retail | U. Dettinger | +49 731 96746 - 67 |
| Export Sales | J. Kutscher | +49 731 96746 - 23 |
Available in both organic- and conventional cultivation quality.
