Project challenge:

Rapid oatmeal preparation is achieved through double steaming. During the first steaming, the grain is saturated with moisture and heated. The coarse shells soften, the grain is flattened, and this process causes additional mechanical action on the coarse grain particles—they are broken down into smaller pieces, thereby reducing cooking time to a minimum. Repeated steaming ensures high microbiological purity and significantly increases the shelf life of the oats.

• Protein: 13 g
• Fat: 7 g
• Carbohydrate: 60 g
• Calorie: 380 kkal