We offer two gluten-free thermized oat flours: OA-T Standard and OA-T Superfine. ​What makes them different? Their respective particle size adapted to different uses: OA-T Superfine is suitable for fine textures (vegetable milk, pancake batters, etc.), while OA-T Standard is more suited to traditional bakery-type uses.​

These ingredients offer different functionalities:​

• Lightening,​
• Gelling power after cooking,​
• Structure,​
• Mouth feel,
• Healthy and nutritional properties ​

The booming oat market provides opportunities for industries engaged in the food transition, ready to meet growing demand for healthy ingredients and align with emerging consumer expectations.