Process of creating High Fibre Oat bars with Oat-Standing™ Flakes and Flour Show in diagram

Toast flakes in oven. Toasting the oat flakes reduces the water activity of the oats and adds

Nutritional Information

Our sample recipe contains our Oat-Standing™ Oat Flour 270 at a 15% inclusion rate, our Oat-Standing™ Quick Cook Oat Flakes at a 48% inclusion rate, and our Oat-Standing™ Jumbo Oat Flakes at a 5% inclusion rate. Overall, this sample recipe contains 68% oat ingredients.

Our Oat-Standing™ flakes and flours can be incorporated at a range of inclusion rates depending on your desired taste, texture, and nutritional properties.

Mix toasted flakes with salt, Agave sugar syrup and honey.

Mix the Oat-Standing™ Oat Flour 270 with the warmed sunflower oil and sunflower lecithin to form a dough.

Functional Benefits

OAT INTEGRITY

Oat-Standing™ oat flakes maintain their integrity and are visible in the bar.

DOUGH FORMATION

Oat-Standing™ Oat Flour 270 offers an improved dough formation over coarser oat flours.

Oat-Standing™ Oat Flour 270 has a small particle size and good oil holding capacity forming a slightly wetter paste which results in a moister product.

TEXTURE

Oat bars made with Oat-Standing™ Oat Flour 270 produced a nicer texture compared with the industry benchmark.

HARDNESS

Oat bars made with Oat-Standing™ Oat Flour 270 are not as hard compared with the industry benchmark.