Quick cooking flakes take between 5 and 10 minutes to boil into cereal. Quick flakes are used for hot cereals, cookies, granola products, and bread garnishes
Regular sized oat flakes take between 15 and 25 minutes to boil into cereal. Regular flakes are used for hot cereals, cookies, granola products, and bread garnishes.
Thick oats are the longest cooking oats we make. They absorb moisture slowly and make a delicious and chewier cookie or cereal.
Our fine cracked grains are small in size and granulation and are slightly coarser than a meal flour. Our fine cracked grains can be used as garnish, cereals and desserts or to add texture to your bread.
A versatile crack that cooks quickly and used in cereals, salads, soups, stews, garnish breads, granola and adding texture to breads.
Absorbs moisture slowly and can be used in hot cereals, soups, salads, granola and adding texture to breads.
Special Cracked Grains
Contact our office for information regarding custom cracked grains to meet your needs.
Finely milled flour sifted to remove part of the bran. Flour is lighter in color and best used for a crustier bread or flakier pastry.
Standard whole grain flour. Whole grain goodness in a ground flour perfect for your everyday baking needs.
Ground to a meal consistency, course flour is excellent for dark breads.
Special Grind Flour
Contact our office for information regarding specially ground flours to meet your baking needs.