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CRACKED FREEKEH GREEN WHEAT. IT HAS BEEN DRIED, CLEANED, FUMIGATED, AND THEN CRACKED, BUT HAS NOT BEEN COOKED OR HEAT-TREATED. CONTAINED IN 25 KG BAGS

100% ROLLED OATS PUT UP FOR RETAIL SALE IN A TIN. THE FINISHED GOOD IS RAW OATS MADE FROM HULLED OAT GRAINS, WHICH ARE MOST COMMONLY CONSUMED BY HUMANS AS A COOKED CEREAL. ROLLED OATS HAVE BEEN DE-HUSKED AND HEATED IN A KILN. THE PURPOSE OF THE HEAT TREATMENT IS TO HEAT THE OATS TO REMOVE AN ENZYME AND STABILISE THE OATS. THIS PROCESS USES A COMBINATION OF STEAMING AND DRY HEATING. IT IS NOT CONSIDERED TO BE FOR THE PURPOSE OF PRE-COOKING THE OAT. THE ROLLED OATS ARE CONSIDERED TO BE RAW AND REQUIRE COOKING BY THE CONSUMER PRIOR TO BEING CONSUMED.

100% WHOLEGRAIN ROLLED OATS; MADE FROM HULLED OAT GRAINS, OATS ARE MOST COMMONLY CONSUMED BY HUMANS AS A COOKED CEREAL. THE WHOLEGRAIN ROLLED OATS ARE CONSIDERED TO BE RAW AND REQUIRE COOKING BY THE CONSUMER BEFORE THEY ARE CONSUMED. THE PRODUCT IS PACKAGED FOR RETAIL SALE IN INDIVIDUAL SACHETS.

BARLEY FLAKES, WHOLE BARLEY KERNELS ARE MIXED WITH A SMALL AMOUNT OF WATER AND LEFT TO CONDITION IN THE MIXER FOR A SPECIFIC TIME TO ACHIEVE THE DESIRED WATER CONTENT IN THE KERNEL. THE KERNELS ARE THEN PRE-COOKED USING INFRARED HEAT ENERGY AND ROLLED TO PRODUCE UNIFORM FREE FLOWING FLAKES. THIS PROCESSING TECHNIQUE PRODUCES FLAKES WITH INCREASED STABILITY DUE TO INACTUATION OF ENZYMES, IS IMPROVES STARCH DIGESTIBILITY AND ENHANCES TASTE.

BARLEY FLAKES, WHOLE BARLEY KERNELS ARE MIXED WITH A SMALL AMOUNT OF WATER AND LEFT TO CONDITION IN THE MIXER FOR A SPECIFIC TIME TO ACHIEVE THE DESIRED WATER CONTENT IN THE KERNEL. THE KERNELS ARE THEN PRE-COOKED USING INFRARED HEAT ENERGY AND ROLLED TO PRODUCE UNIFORM FREE FLOWING FLAKES. THIS PROCESSING TECHNIQUE PRODUCES FLAKES WITH INCREASED STABILITY DUE TO INACTUATION OF ENZYMES, IS IMPROVES STARCH DIGESTIBILITY AND ENHANCES TASTE.