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Organic gluten-free wholegrain oatmeal

Produced on
3/13/2025
Expiry date
3/12/2026
Lot
130325
306days09hr15min31sec
%

Transparency Score

/ 1
ingredient origins
/ 1
ingredient suppliers
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ingredient proportions

Organic gluten free oats

Quantity
100 %
  • Serbia
Origin
  • Serbia
Supplier
Login EKO DOO
Lot
OVJ/GF-1/2024/BS/O
Ingredient origin

Production processes

Oatmeal preparation

Company
Interquell Cereals GmbH
Location
Bahnhofstraße 9486845 GroßaitingenGermany
Date
3/13/2025
Quantity
5350 kg
We prepare the oat base by mixing oat flour with water and cooking it, which causes the starchy part of the oats to swell. This mixture is then exposed to a higher temperature to initiate the gelatinization of the starch, ensuring greater creaminess and homogeneity of the final product. Finally, the mixture is dried and ground into a powder using a drum dryer.

Cleaning, hulling, flaking, and grinding

Company
PrimaVera Naturkorn GmbH
Location
Mühlenstraße 1584453 MühldorfGermany
Date
3/5/2025
Milling Granularity
500 nm
Quantity
6000 kg
First, we clean and hull the oats, then the oat kernel is compressed into oat flakes using large metal rollers. This process also includes drying the flakes to remove excess moisture, which preserves their freshness. Finally, the oat flakes are ground into very fine flour and packaged.

Inachi

Inachi is an interdisciplinary team of foodies developing new food concepts based on three criteria: health, convenience and sustainability. With our brands, products and semi-finished products, we support companies that are working to build a higher quality food system that's better for people and the environment. If you're developing a new or upgrading an existing food product and need quality raw materials such as our organic oat base, we're happy to help.
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Certificates

EU Organic
Organic certificates prove the compliance of food production and processing with the principles of organic farming. Since organic plants grow in more mineral-rich soils, they are free from harmful pesticides and fertilizer residues, and they are also more nutritious.
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