Oat flakes make in two ways: they are done of whole oats (oats krupyany) or of the peeled grits. The second technological process is shorter and simpler. When receiving flakes from a whole grain the process includes the following operations: grain is prepared for hulling (grinding), from it grain which is processed into flakes turns out.
Preparation
Before hulling oats are peeled from garbage and impurity of other grain by means of the separator. Then oats undergo sorting (grain рассев) where fine, large and average grains separate from each other. For oat flakes only large grain is used. Do oat flour of an average, and the smallest leaves on production of fodder for a forage of animals.
Further large grains are washed out in a special grain washer. Then go in a proparivatel where it about two minutes process the ferry at a temperature above +100 °C. It becomes in order that it was easier to separate grain from a peel. Thanks to processing at high temperature the enzymes promoting rancidification of the fat which is contained in krupyany oats that increases the term of use and storage of ready oat flakes are also deactivated.
After steaming, grain goes to drying. When drying the cover is deformed and then oats go to sorting, again this time to separate a peel from a kernel.
Hulling
Hulling happens by emery cars. Further grain is passed via one unit for office of pod and a flour dust. Then again sort in the separator, deleting a trifle and shredded grain. From a sieve in which there is an intact brought-down quality grain raw materials for flakes undertake. Before flattening out grain, it is peeled once again from dust and the remains of a peel, passed through a magnet for office of accidental metal impurity, then through a paddy-machine for full removal of the remains of undercorticated grain.
Flattening
As a result of all these operations in grain there have to be no more than 0.5% of extraneous impurities. It is admissible norm at which grain goes for further processing. It is steamed again within two-three minutes and maintain about half an hour in the special bunker, increasing humidity to 12.5%. Damp grain is better crushed and crumbles less. At the second steaming there is gelatinization of starch which is contained in grain that promotes good assimilation by an organism of the final product – oat flakes. The last stage – grits are flattened out on the machine which has the rolls rotating with an identical speed. Thickness of ready flakes after flattening – no more than 0.4 mm. They are passed once again via the office of office of garbage and a peel, cooled, dried and packed in boxes or packages.