The INCI name for Rolled Oats is Avena Sativa (Oat) Kernel Flour.

Bulk Packaging Options for Rolled Oats:

1. 25 lb Bags - Ideal for smaller wholesale needs, easy to store and transport.
2. 50 lb Bags - Suitable for larger orders, perfect for bakeries and food service.
3. Bulk Bins - Available for in-store purchases, allowing customers to buy exact quantities needed.
4. Custom Packaging - Options for private labeling or specific bulk requirements upon request.

These options cater to various business needs,

Shelf Life of Rolled Oats

Rolled oats have a shelf life of approximately 12 months when stored in an airtight container after opening, and can last up to 2 years if kept unopened. For optimal freshness, store them in a cool, dry place away from moisture and light. Properly stored rolled oats can even last up to 30 years in airtight containers with oxygen absorbers for long-term storage. Always check for signs of spoilage, such as off smells, discoloration, or mold, before consumption.

Storage Guidelines for Rolled Oats

1. Container: Transfer opened rolled oats to an airtight container, such as a glass or metal canister, to protect against air, moisture, and pests.

2. Location: Store oats in a cool, dry place, away from direct sunlight, heat sources, and humidity. Ideal locations include a pantry or cupboard.

3. Freezing Option: For extended shelf life, rolled oats can be stored in the freezer. Ensure they are in an airtight bag or container and consume within one year.

4. Shelf Life: Properly stored rolled oats can remain fresh for up to 12 months after opening. Check for any off smells or flavors before use, especially if stored for longer periods.

5. Best-By Date: The "best by" date indicates optimal freshness, but oats may still be safe to consume after this date if stored correctly. Always inspect visually and by smell before use.

Rolled oats are made through a multi-step process involving the following key stages:

1. Dehusking: The outer husk of the oat grain is removed, leaving behind the oat groats.

2. Steaming: The groats are steamed to soften them and deactivate enzymes that can cause rancidity.

3. Rolling: The steamed groats are then passed through heavy rollers, flattening them into flakes.

4. Toasting: Finally, the rolled oats are lightly toasted to stabilize them, enhancing flavor and shelf life.

This process results in the familiar flat flakes of rolled oats, which can be used in various dishes, including oatmeal, granola, and baked goods.