Format:
3 kg bag
25 kg bag
Mini Oat Flakes: Versatility and Rapid Absorption.
At Harinas Polo, we optimize the presentation of our cereals to suit every production process. Our Mini Oat Flakes retain all the nutritional integrity of traditional flakes but feature a smaller size.
What makes Mini Flakes special?
Being smaller in size than the standard flake, this variety offers competitive advantages in both the culinary and industrial sectors:
Instant Hydration: Their larger surface area allows them to absorb liquids (water, milk, or plant-based drinks) much faster, eliminating the need for prolonged cooking.
Homogeneous Texture: They blend better into cookie, muffin, and bread batters, avoiding large grain chunks and resulting in a more uniform bite.
Ideal for Mixes and Toppings: Thanks to their granular size, they are perfect for fine granola mixes, yogurts, or as an aesthetic topping for artisanal baked goods.
Nutritional Benefits Intact.
Despite their "mini" size, they maintain the hallmark excellence of whole oats:
Rich in soluble fiber (beta-glucans) for cardiovascular health.
Sustained protein supply for lasting energy.
Low glycemic index, ideal for balanced breakfasts.
Recommended Applications:
The mini format is preferred for the production of instant porridge, fine-textured energy bars and as a nutritious thickener in smoothies or creams
Are you looking for efficiency in your preparation times without sacrificing quality?
The main difference lies in the cutting process that precedes the technical rolling stage. While traditional rolled oats are produced by rolling the whole oat grain (groat), for **Mini Oat Flakes 024**, the cleaned, de-hulled grain first undergoes a precision cold-cutting process (using industrial disc blades) before passing through the rolling mills.
This produces a flake with a calibrated thickness and a significantly smaller diameter. At the production level, this smaller particle size disrupts the grain's peripheral hardness and massively exposes starches and fibers, exponentially accelerating hydration and solubility rates in automated mixing lines.
Due to their small scale and thickness, the specific contact surface area of Mini 024 flakes is extremely high. Upon contact with liquids (water or milk), beta-glucan molecules—the soluble fiber characteristic of oats—are released from the cellular matrix almost instantly.
Technically, this causes the flake to reach its point of maximum viscosity and gelatinization in a cold state or with minimal heat exposure (a matter of seconds), eliminating the long cooking times required for whole flakes. In baking applications, this necessitates strict control of the water balance, as Mini 024 flakes rapidly bind the free moisture in the dough, potentially reducing gluten extensibility if the formula is not adjusted.
To ensure maximum shelf life and preserve the organoleptic qualities of the mini oat flakes (024), it is recommended to follow these professional storage guidelines:
Optimal environment: Store in a cool, dry place, off the ground (preferably on pallets).
Temperature: Ideally, keep below 20°C to prevent the oxidation of the oat's natural fatty acids.
Protection: Keep the original bag tightly sealed after use to protect the product from ambient moisture and external odors.
