FOB Price
Obtenir le dernier prix700 ~ 950 / Ton ( Negotiable )
|Minimum Order
Localité:
-
Prix de commande minimale:
Commande minimale:
35 Ton
Packaging Detail:
PP bags
Delivery Time:
7-15days
Supplying Ability:
5000 Ton per Month
Payment Type:
T/T, L/C, D/P, Western Union
Sweden
Personne àcontacter Hallesta
Foreningsgatan 217 SE-261 51, Landskrona
Oat Grains
Despite the many useful properties oats are used less frequently
as
food crop than as technical. Oat groats, flour, oatmeal, biscuits
and
cookies are produced on the oats basis. As fodder crop oats are
the
most widespread.
Mostly oats are used as feed for horses and cattle as well,
for
poultry as a source of energy and strength. Straw and chaff are
used
as feed additionally to grain. It is common to sow oats
simultaneously
with peas and vetch for green feed and straw. The content of
such
useful components like fibre promotes faster chewing and
saliva
wetting, thereby it supports better digestion.
In addition to the fibre oats contain vitamins B1 and B2,
proteins,
starch, fat and sugar. Oat grain is chewed lighter than other
cereals
reducing tooth wear. Fodder oats are irreplaceable kind
of
concentrated feed for livestock and poultry. Crumbling and rolling
of
oats increase the digestibility of grain to ***0%. Much protein
makes
oats an irreplaceable component of animal fodders.
Moisture
Max *2.0 %
Protein
Min *2.0 %
Total Dietary Fiber *0.0
%
Fat
6.0
%
Oat Groats
The thick outer hull of the oat has been removed and the slender
in
size oat groat has been stabilized for human consumption. Oats can
be
milled in a variety of forms that include oat flour, regular
oats,
quick oats, and thick oats. Oat flour should be combined with
other
strong gluten content flours to provide structure, texture and
flavor
in bread making. Possessing a nutty, light, sweet flavor, oats make
a
tasty and flavorful ingredient for oatmeal, porridge, cookies,
scones,
quickbreads and granola. Oats are a good source of protein,
dietary
fiber, thiamin, phosphorus, and manganese.
Moisture
Max *2.0 %
Protein
Min *2.0 %
