Wooden and Stainless Steel
The reason fresh flaked grains are so much better than their store-bought counter parts is the same reason that fresh milled flour is better. You get all of the vitamins, minerals and oils present in the grain. You have no oxidation, which means no loss of flavor and nothing is removed to extend the shelf life. This is why just like with fresh milled flour you need to use fresh flaked grains as soon as possible. They don’t keep well. If you do end up flaking more than you need you can store then in the fridge for a few days. But, you should use them as soon as possible otherwise you lose the benefits of flaking them yourself. Flaking your own grains isn’t limited to just oats. You can flake almost any grain you want, including wheat, rye, spelt, millet, kamut and more. You can also adjust the settings and produce a coarse meal.
The Oat roller is a simple unit that you attach to your table or bench top, you set and then put in your grain and start turning the handle. While it may seem like it would be hard to do it is surprisingly easy and quick making several cups of flaked grain in just a few minutes. It is easy to setup, easy to use and when you done clean up is a snap.
The Oat roller is made in Germany and has three options. If you choose the regular flake you get a thicker flaked grain that take a little more time to cook, but like in the case of oatmeal makes a really nice chewy, hearty oatmeal that is just wonderful. The quick- cook setting makes a thinner flake that is more like instant oats in that it cooks in moments. In breads and such this type of flake tends to break down and really blend into the dough. When used for oatmeal it creates a creamier product. The final setting is the cracked grain setting which produces a rough meal / flour suitable for pancakes, pikelets, muffins and for producing rustic wholesome bread.
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