oat

Intake and pre-cleaning

1

The foundation of good milling

Pre-cleaning is key for an efficient and safe milling process. Grain contains impurities and foreign materials. If you remove these before storage, you can extend the service life of your machinery and provide hygienic storage conditions for your grain.  

 

Cleaning

2

Preparation is half the job

Use the cleaning section to remove impurities, defective material and contaminants, including fungus. We offer both mechanical and optical sorting machines. 

 

Dehulling

3

Bringing out the best

Hulling removes the indigestible husk from the kernel. The groats are then separated so that only top-quality groats enter the kiln.

 

Kilning

4

Improving taste and shelf life

Hydrothermal treatment of the oats in a kiln increases shelf life, reduces total germ count and produces the typical nutty taste.

 

Flaking

5

Getting into shape

Complete oat kernels or cut groats are then steamed. Starch gelatinization takes place in the flaking mill, which increases the nutritional properties of the oats.

 

Milling

6

Producing flour

Oat flakes have to be milled to become flour. The most straightforward way is to use a hammer mill. This shreds the flakes and then sends them out of the machine through screens of different sizes.

 

Bagging and load out

7

Where precision counts

The finished products are either bagged or loaded in bulk. Here it is important to keep dust to a minimum. Precise dosing and weighing are also key. We offer a wide range of manual and fully automated loading and bagging systems.

 

Oat flour

  • Web based operating system

  • Use on your phone, tablet or computer 

  • Graphical interface 

  • Configurable dashboards 

  • IoT connectivity

  • Integrates sales data with data on raw materials, energy use, storage and shipping

     

  • Web-based operating sytem
  • Intuitive user experience
  • Simple and easy-to-use process control system