Easy - EVERY Day
Turn your Breakfast into a Superfood with fresh Flakes.
Why flake fresh?
What happens during the oat flake production process? Oat grains are first cooked at 80 degrees C, then ‘softened’ with hot steam so that they can be easily pressed into flakes. The flakes are then dried again with hot air. This deactivates the enzyme lipase so that oat flakes do not become rancid. The only concern here is shelf life on the shelves of food retailers.
B vitamins are sensitive to heat and lose a large part of their value.
The lipase value is close to zero and is below the detection limit!
The dietary fibres lose a large part of their valuable properties.
Only fresh flakes guarantee the full value of oats!
Our Grainlovers Flakers
FrESH FLAKES FROM THE Whole Grain
E-Flaker
Fresh breakfast cereals
at the touch of a button.
Fresh flakes from the whole grain
with our electric flaker.
Table-Flaker
Fresh breakfast cereals
by hand.
Fresh flakes from the whole grain
with our sturdy hand flaker.
ReCipes for Grainlovers
We love fresh Muesli, Granola, Overnights & Porridges!
Interview with Wolfgang Mock
Why should oatmeal or cereal flakes be eaten fresh?
An Interview with Wolfgang Mock, the pioneer and mill expert!