Cover crop management requires planning termination methods and timing, you can maximize the benefits of cover crops while ensuring optimal conditions for the following crop. Various termination methods offer different advantages depending on your specific needs and environmental conditions.

If you haven’t already implemented a cover crop, consider the benefits of adding one to your rotation. Cover crops enhance soil health, improve water management, and address issues like compaction. By understanding and effectively managing termination methods, you can unlock the full potential of cover crops, profitable, and productive farming practices.

Let’s explore the various options for post-harvest cover crops to promote resilience in your system.

TERMINATION
Termination is integral to planning for a successful cover crop within your rotation. You want to maximize the benefits of the cover crop, while also setting up the following crop for success. When considering termination methods, it is important to determine the right method and timing to achieve your desired goals.

Natural: If you are using an annual cover crop blend, you can take a hands-off approach and let the crop naturally die through the winter months. The success of this sustainable method depends heavily on the snow cover and temperature conditions. Selecting annual species for your cover crop blend instead of perennials will also allow you to manage them this way.

Herbicide: An herbicide application completed at the right volume/stage of the cover crop is an effective method of termination. Make sure to put time into selecting the correct herbicide that will target not only the desiccation of the cover crop but also the weed species that are present.

Mechanical: To incorporate the cover crop residue back into the soil, you can complete a vertical tillage pass. This method speeds up the breakdown of plant residue, but can also require more than one pass to get control of the biomass.

If you are looking for a method with less soil disturbance, a roller-crimper implement is an effective option. This creates a protective residue layer that shields the soil through the winter months. This method has the greatest impact on soil health once the cover crop species has flowered.

Livestock: Livestock can terminate the cover crop with fall and/or early winter grazing. Not only do you benefit from terminating your cover crop stand, but the added nutrients from livestock manure while grazing help to improve the soil.

SCOUTING
Crop scouting is one of the most important activities you can invest time in to mitigate pests and protect yields. Frequent scouting ensures timely and effective decisions are made. It also allows you to learn about the productivity of your soil. Here are some scouting tips to help you monitor the health and success of your cover crop.

Tools needed for scouting and/or biomass testing:
• Shovel
• Scissors/pocketknife
• Collection bags
• Square foot frame

What to look for when crop scouting:
Nodules: Dig up some plants in your field deep enough to expose the root system. On the roots of leguminous/N-fixing plant species, knobs form on the roots. Nodules serve the purpose of nitrogen fixation.

If a nodule is pink when sliced open, it indicates active nitrogen fixation. Conversely, if there is no color it indicates dormant or inactive nodules. Terminating a legume cover crop once the nodules are pink (N-fixation can be high approximately 30 days after establishment up to the end of flowering) will release fixed nitrogen into the soil for the next growing season.

• Present species and weed pressure: Use a square foot frame to count cover crop species and weeds present. Successful cover crop establishment should show minimal weed presence due to competition created. These findings can help determine seeding rates for the following crop year if ground coverage needs to be adjusted.
  • You can also take this one step further and cut the plants within the frame to send them away for biomass testing. Choose the lab in advance so you have the correct protocol for gathering and sending the plant tissue sample.

• Quantity and depth of roots: The crop sown next growing season will follow the root paths the previous cover crop left behind. If the roots have bends or curves, that could indicate a compaction layer. Note if the cover crop roots are growing though heavy layers or not. This information can help determine what types of cover crop species to grow in the future to deal with different goals such as compaction.

IF YOU DIDN‘T GROW A COVER CROP, consider planting one
In all climates, but certainly in milder climates, after small grains is a great time to utilize a cover crop in your cropping system. To maximize this window, it is essential to have your plan in place. This is because the best time to seed your cover crop is right after harvest, ideally before a timely rain. The earlier your cover crop is established the greater the opportunity for soil health benefits and biomass generation. Three considerations you should make to maximize benefits are selecting a cover crop seed mixture that reflects your soil needs, assessing weather impacts, and determining which crop you are planting next.

One effective way to decide what cover crop species or mixes to go with is as easy as going out in your field with a spade, digging, and examining your soil. It is important to listen to your soil. Your soils will tell you information about your operation. If you notice salts which look like white specs or have areas that are problematic water areas, you may want to work on water management within your soil profile. In this case you most likely want to look at a grass crop, small grain, or cereal rye which can over winter and continue to utilize water. If you are noticing compaction layers out in your field, you may want to focus on compaction. Perhaps in this situation you may want to seed a cover crop mix which may include a diverse group of grasses, oats, etc. While also incorporating a radish or turnip which would allow for the natural force of these plants to bust up compaction. If you notice a lack of aggregation in your soil perhaps you want to focus on building aggregation. To help build aggregation you may want to plant a cover crop mix including a variety of species including ones with deep fibrous root systems to promote a healthy environment for soil biology.

Weather is another important consideration when selecting to plant a cover crop post-harvest. In a wet year you may want to plant a diverse cover crop mix that will utilize moisture from throughout the soil profile. As well as utilizing excess moisture promoting the resilience of your farm. If the opposite is true in a dry season and moisture is at a premium. It is important to consider if you have the moisture available to establish your cover crop.

Finally, remember the crop you plan to follow the cover crop with. It is important to keep this in mind as you do not want to plant something that will cause issues down the line. A couple of items to note are potential diseases that could be detrimental to your next crop that your cover crop could be a host for. Also consider grain contamination that could occur from growing something like rye on a field intended to go into small grain production.

The post Post-Harvest Cover Crop Management appeared first on Oegema Grains.

KEVIN: Absolutely. The best time to start regenerative ag practices is last year, and the next best time is today. The easiest thing to start with is creating a plan to have continuously growing roots throughout the growing season. Including something like Italian ryegrass in with your oats, in this case, is an easy thing to do. If you are concerned about nutrient tie up from growing a low-density biennial grass that is going to winter kill, throw in some subterranean clover with it. Now you have a nitrogen fixer that’s going to be feeding the Italian ryegrass and the oats, build your mycorrhizae, tie up the excess nitrates in the soil, and get that soil health process started.

OLIVIA: Are there recommendations for cover crop seed mixtures that work particularly well?

KEVIN: I’m always looking to pick species that are going to be growing below the cutting bar of the crop we’re dealing with. If we’re leaving 12 inches of stubble, I want to pick the species that are going to grow less than 12 inches tall. Subterranean clover is a no brainer because it only grows one or two inches high. Italian rye grass takes about 40 days for it to get up and going, so it will remain underneath the main crop canopy. Unless you get a year where it doesn’t stop raining all summer, it’s going to be in the range of 2 to 4 inches tall underneath the canopy. Species like hairy vetch will vine up and grow into the top part of the canopy; that’s not going to be fun to manage. Putting in sunflowers, once again, they’re tall and going to pop up above the canopy. Stay away from the brassicas (and collards) in your crop until after harvest because they are scavengers and will take nutrients away from your oats. Post-harvest you can put turnips and radishes in, assuming you’re not going to canola after that. Go through and identify which species are going to be nice and low growing.

The post How to Plan a Regenerative Summer appeared first on Oegema Grains.

But what exactly is Regenerative Agriculture, what does the philosophy entail, and how does our company and its growers support it? In the last several years, customers, farmers, and other stakeholders have shown increasing interest in making tangible steps toward reducing their carbon footprint. Regen Ag takes sustainable agriculture practices a step further by instituting and tracking the results of carbon-reducing farming methods.

In addition to reducing or negating carbon output and contributing to growers’ bottom lines, farmers have been using regenerative agriculture practices for years to build and maintain soil health and reduce soil erosion.

Regenerative agriculture practices also sequester carbon from the atmosphere, which can result in a negative carbon footprint by retaining more carbon than is emitted. How do we do this?

Through crop rotations, the use of cover crops, and reduced tillage. Some farmers have been instituting these practices for years; however others have not adopted them for various reasons. As part of our program, Oegema Grains supports farmer-led organizations that provide resources to farmers–from cost shares to mentorship programs and field days. In partnership with Practical Farmers of Iowa, farmers in our program have access to resources, mentorships, and cost share programs that make sustainable farming even more accessible.

One of our growers, Ben Dwire, has been a member of our Sustainability Program for three years. Ben and Kristi, his wife, are both fourth generation farmers. They started their own farm together in 2005. Their farm is currently on a three-year rotation of corn, soybeans, and small grains–predominantly oats. In addition to supplying oats, Ben also raises soybeans for Oegema Grains. He says that sustainable agriculture practices that include a small grain, such as oats, reduces crop disease and pests by breaking the pest cycle. Growing oats also allows them to get a full season of a cover crop, which vastly improves soil health. “Oats just make all the other crops look good,” Ben says.

Especially in times of drought, no-till and cover crop practices allow the soil to absorb the small amount of water that collects during brief bursts of rain. The residue that builds up on the soil’s top layer gives the water sufficient time to sink in.

As for growers who would like to get started with Regenerative Ag practices but may not know where to begin, Ben says that a program like Oegema Grains + Practical Farmers of Iowa is a great place to start. The program takes some of the risk out of sustainable agriculture practices through cost share for cover crops and through educational programs that provide information to those starting out. “It’s nothing that anyone couldn’t do. There’s no special secret,” Ben states.

So why do environmentally friendly farming techniques matter for Oegema Grains customers? Our consumers everywhere increasingly want to know that the brands they’re buying from are taking steps to reduce their emissions. The supply chain starts with our growers–and when they’re farming with Regen Ag practices, the products your customers eat are contributing to a more sustainable future.

We are excited to share more information with you about our growers and the Regen Ag program. Contact Beth Stebbins with any questions at 952.983.1279 or bethany.stebbins@oegema.ca.

The post Improving Soil Health using Regenerative Ag Practices appeared first on Oegema Grains.

Since the purchase of Oegema Grains’ first ever location in Eugene, OR in 1986, we have grown not only in terms of square, production, markets, and technical advancements, but even more so, in skill and expertise. Our employees across North America personify Oegema Grains – whether they’ve been with us for fifteen, thirty, or three years, they are millers at heart with a deep understanding of the commodities they mill, the equipment they operate and the finished ingredients they produce. 

As our 35th anniversary approaches, we want to outline some of our milestones and accomplishments, including the evolution of our mill locations over the years. Each step along the way made our company what it is today, and we are proud to share our journey with you.

1980s – Foundations

In 1986, Oegema Grains’ purchased its first property: Zellner Milling in Eugene, Oregon. This was quickly followed by the acquisition of the mill formerly known as NorOats in Ansgar, Iowa.

 

In addition to establishing Oegema Grains’ presence in the Midwest and opening up East coast markets, the mill also became the largest employer in the region. Today, it’s known for its impressive size and cleanliness, and is widely recognized as the most technically advanced oat mill in North America.

2000s – Innovation & Growth

The first year of the millennium, 2001, was an important year for Oegema Grains. With the purchase of a mill in Yorkton, Saskatchewan, we added 58 new employees to our family. The mill is an “origin mill,” meaning that the oats are delivered directly from local farms to the mill by truck, limiting farmer risk and better protecting their interests.

 

In the same year, Oegema Grains constructed its Eugene MPF, bringing chemical-free and organic oat fiber to the marketplace. Our scientists and technical specialists made a breakthrough discovery when they developed a proprietary mechanical process that produced the first ever organic oat fiber without the use of chemical treatment.

In 2004, Oegema Grains purchased our St. Peter cleaning facility, adding the capability to export organic and Non-GMO soybeans that are purchased directly from Midwest American growers.

 

Our expansion continued with the commission of the St. Ansgar C-Mill in 2007, which doubled production capabilities with all-new equipment and set the tone for an elevated level of scale & scope in the areas of ingredient production and food safety. 

2010s – Expansion

Oegema Grains’ C-mill investment in St. Ansgar was followed by the 2011 St. Ansgar warehouse expansion, which also added a can line to the production facility. In 2010, the company purchased a mill in Marion, Indiana, which allowed entrance to the organic and Non-GMO corn market. In 2012, the company completed the another warehouse expansion there, increasing storage capacity for Non-GMO products by 93,910 square feet, and increasing packaged material production by 36% since 2010.

In the same year, Oegema Grains added Enreco, based in Newton, WI, to its facilities. This marked our entrance into the whole and ground flax seed market. This venture expanded in 2013 with the purchase of the Saskatoon flax facility, which expanded our purchasing and cleaning capabilities of whole and ground flax seed.

In 2014, 2 facility expansions were completed: the Yorkton facility addition and the St. Ansgar MPF facility. In St. Ansgar, the completion of this fiber plant expanded our production capacity for chemical-free and organic oat fibers and specialty flours to a second location. Both expansions allowed Oegema Grains to provide more employment opportunities to area residents. Between 2001 and 2014, both Yorkton and Saskatoon locations saw a 94% increase of salaried employees; by 2015, that number had increased to 124%.

 

We continued expanding and improving in 2015 with the addition of color sorting and conveyance technology at our St. Peter, MN, facility. We also expanded the capacity of our Marion, IN, warehouse in 2016, adding maintenance and cleaning upgrades in eastward and westward expansions.

Gluten-Free Investment

In 2013 and 2016, we were proud to install new equipment lines at our Yorkton and St. Ansgar facilities that allowed for the production of Gluten-Free oat products, serving our Gluten-Free and gluten sensitive customers by expanding our capabilities to meet their needs at double the purity required by the FDA.

Today

In 2021, we are proud to note that our expansions over the years mean that our team of committed technicians has grown significantly. Since 2001, the number of employees at our Yorkton, Saskatoon, and Rycroft locations has seen a marked 265% increase from 2001 and a 63% increase from 2015.

In addition to this growth in our staff, we also commissioned a B-mill at our Yorkton facility in 2020. 

Our 35th anniversary isn’t just a celebration of our success. It’s a celebration of the relationships we’ve built with customers, a dedicated team, and the communities we serve. We look forward to sharing more of our story in 2021.

The post Oegema Grains’ 35th Anniversary: Timeline of a Legacy appeared first on Oegema Grains.

Explore the art of making organic rolled oats at Oegema Grains.

When you picture a traditional bowl of oatmeal, you’re probably picturing rolled, “old-fashioned” oats. Their recognizable shape and delicious toasted taste makes for a classic bowl that you can dress up–or dress down–however you like. Ever wondered how Oegema Grains processes rolled oats, or how many different varieties there are? We’ll walk you through it.

After oats are dehulled (the process that separates the oat’s husk from its groat) they’re cleaned and kilned. Then, whole grain groats begin their own journey towards perfection. They’re steamed and then rolled through a flaker to impart their quintessential flat shape and wholesome flavor. The flaking process can produce a variety of oat products, from quick-cooking rolled oats to thick rolled oats, depending on how our highly-skilled operators set up the flaker.

A great source of soluble fiber due to the presence of beta glucans, all of our varieties of rolled oats are a heart-healthy choice when it comes to getting your whole grains.

Before flaking, our quick rolled oats are made cut from whole oat groats (aka steel cut oats). Those cut groats are then rolled slightly thinner than their regular rolled counterparts. These smaller, thinner flakes absorb water much faster and cook in as little as two minutes. If you’re looking for oatmeal that will be ready even faster, try our instant rolled oats, which are made from our smallest pieces of steel cut and rolled very thin. This results in the quickest cooking time in the rolled oat family (just add hot water or milk!). Seeking a denser bite? We also offer an industry-first quick-cooking steel cut that creates a texture-rich and nutrient-dense oat product that’s perfect for breads, energy bars, granola, and hot cereal.

A great source of soluble fiber due to the presence of beta glucans, all of our varieties of rolled oats are a heart-healthy choice when it comes to getting your whole grains. Not only are they delicious at breakfast time (or dinner–be honest, we’ve all been there), they’re also an incredibly versatile cooking and baking ingredient. Our baby rolled oats are the perfect nutritional addition to baked goods, and make a beautiful topping to sweet treats. They’re also ideal for instant oatmeal due to their high-absorption rate. Our signature oat crush, made from shredded oat flakes, adds texture and acts as a thickening agent in cooking or baking due to its flour-like consistency.

Regular rolled oats, the essential “old-fashioned” oats, are most widely known for making a delicious bowl of breakfast cereal. Old-fashioned oats cook faster than most steel-cut oats, making them an excellent option for quick-cooking oat products.

Their rich flavor and unique texture also makes them perfect for granola bars, cookies, muffins, flatbreads, cereals, and beverages. They also perform wonderfully in savory recipes, such as the base for a veggie burger patty. No matter how you’re using them, our rolled oats provide the flavor and nutrition you can expect from Oegema Grains.

As always, Oegema Grains prides itself on delivering consistent, quality oat products that meet customer specifications every time. Whether you’re getting quick cooking, regular, thick, or baby rolled oats, Oegema Grains’ organic rolled oats are always flavorful, aromatic, and perfectly toasted.

To learn more about the art of milling, read more here.

Email us or give us a call to get in contact with an oat expert!

The post Organic Rolled Oats – Classic, “Old-fashioned,” and Delicious appeared first on Oegema Grains.

Procurement

We buy directly from the farmers whenever possible. Before the oats even make it to our facility, we have already invested in helping our farmers grow the best possible crop. Our procurement strategy provides a dependable market for the farmer, gives them access to our direct delivery points and provides both parties with the opportunity to build the most important part of any business transaction—a strong, long-lasting relationship. Oegema Grains’ crop scientists work with farmers to ensure that they’re growing the best oat variety for their environment, managing everything from soil testing to seed identification. Our free and voluntary Sustainable Grower Program helps farmers improve their operations, which in turn means our customers get an uncompromised quality of oats.

Cleaning

Oats are transported to our mills by rail and truck. Upon entering the mill, oats are immediately cleaned and sorted to remove any foreign material that made its way to the mill from the farm. In this process, oats pass through various types of equipment specifically designed to remove contaminants.

Dehulling

Here’s where the fun comes in: inside of our dehulling equipment, the oats are launched against a rubber ring which compresses the oat end to end and pops off the outer hull layer, leaving only the internal kernel known as a “groat” (the yummy part). Our mill operators are trained to balance throughput and dehulling speed, aiming for high efficiency of hull removal that doesn’t result in too many broken groats. 

Kilning (It’s what makes the oats taste good)

Kilning, or running groat material through a steam-heated kiln, serves two purposes: Although it is primarily used to ensure shelf stability to neutralize the enzymes that lead to rancidity, it also adds that great traditional toasty oat flavor we are known for. Oegema Grains has over thirty years of experience perfecting the art of time and temperature when it comes to the kilning of our oats, and that expertise is apparent in our finished products.

Separation and Flaking

After kilning, our freshly toasted groats are separated into whole oat groats and broken groats. The latter are used to make steel cut oats of various sizes, but we can also “cut” whole groats into steel cut, if needed. When we produce Certified Gluten-free oats, extra cleaning is performed to remove any traces of glutenous foreign grains such as wheat, barley, or rye. To learn more about Gluten-free oats, click here!

Next comes the flaking process, where the magic continues, during which the groats are rolled into specific products for our discerning customers.

Our operators know how to make specific adjustments to our equipment to meet all of our customers’ requirements everytime. Whole oat groats become either thick rolled or regular rolled oats, depending on specifications and flaker settings. Steel cut groats become quick cooking or instant oats. We have the ability to customize mill these products to produce various thicknesses, absorptions and particle sizes based on our customer’s demands. 

At this stage, both types of groats can also be sent to the bran mill to become oat bran or whole oat flour, two products that remain favorites with our customers.

Testing and Packaging

Before packaging, we ensure that nothing compromises the quality and consistency of our products. At every stage of our validated system, our employees use Oegema Grains’ customer-designed control screens that are specific to our unique processes. Our customized production software allows us to quickly access traceability info for every ton at a moment’s notice. Our on-site quality teams are the last line of defense between our mills and our customer’s products—this team takes their jobs very seriously. All our products are samples and tested to ensure they meet our customer’s specifications and expectations. This combination of the latest technology, internal process control and process data collection along with well-trained, experienced operators and lab techs make Oegema Grains products—consistently delicious every time. 

In the final step in the process, oat products are packaged into various retail and food service size packages up to our industrial sizes of 25 lb. bags, 50 lb. bags, totes (supersacks), and railcars or bulk trucks.

Our People

No part of the milling process would be what it is without the great people who work directly with farmers and keep our mills running 24/7. With plenty of reasons to stay with us for the long haul—from participating in producing healthy products, to plenty of opportunities for career growth—it’s no surprise that many of our employees have been with us for 20+ years. The dedication of our employees is what sets us apart, and our customers directly benefit from their high level of commitment and performance.

The Oegema Grains difference happens because our passionate group of people make good things happen all along the way—from farm to table.

Email us or give us a call to get in contact with an oat expert!

The post The Art of Milling at Oegema Grains’ Specialized Facilities appeared first on Oegema Grains.

…Oegema Grains offers a wide selection of ingredients to produce customized blends, including oats, fiber, barley, red and white wheat, flax, triticale, rye, rice, pumpkin and sesame seeds, and white and yellow corn.

Convenient                                                                  

With blending facilities strategically located on-site at both our Eugene, Oregon and St. Ansgar, Iowa mills, Oegema Grains offers a wide selection of ingredients to produce customized blends, including oats, fiber, barley, red and white wheat, flax, triticale, rye, rice, pumpkin and sesame seeds, and white and yellow corn. If you have an existing blend you’d like us to match, we’ll meet your specific function and label requirements. If you’re looking to create a new mix, we’re happy to work directly with you and your team to help formulate the right combination for your specific needs. We are well-versed in the procurement, production and blending of Certified Organic and gluten-free ingredients and we are directly involved in the supply chain in a way that guarantees that any imported commodities are audited by our in-house team, FSMA approved and supplied with the same food safety and security as products from our industry leading mills.

Cost-Effective

When you choose a value-added blend instead of formulating with individualized ingredients, you save on procurement, inventory, storage, transportation and packaging costs, significantly reducing the final cost of the product while also minimizing shipping issues.

For shipping, you have plenty of cost-saving options. After your blend is completed and ready to ship, your product can be delivered via bulk truck, placed into industrial totes, or into various bag sizes. Tap into our retail packaging services for even more cost savings.

Good Things For Good People

As the world’s largest organic oat processor, we take pride not only in supplying good things for good people but also by making that process as smooth as possible. With mills on both the West Coast and in the Midwest, your products can be manufactured closest to you.

If you’d like to find out more information on custom blends or you’d like to contact one of our experts, check out this page.

Email us or give us a call at 541.687.8000 to get in contact with an expert.

The post Multi-Grain Custom Blends appeared first on Oegema Grains.

From discovering food sensitivities and allergies to setting new personal nutrition goals, the American diet is constantly evolving. The need for healthy, allergen-free alternatives is growing with these changing food preferences and requirements. One area that we have seen a particularly significant need for alternative options is the dairy industry. For those with lactose intolerance or dairy allergies, it can be difficult to gain the proper nutrition typically found in dairy products, and it can be even more rare to enjoy food products akin to milk, yogurt, or frozen desserts when one is avoiding dairy. In addition, these products are often highly restricted within dieting programs focused on weight loss and controlling heart disease, as they are typically high in fat and cholesterol.

Once again, oats play the hero in providing a solution for this challenge. Oat products, functional flours and oat fiber possess a variety of characteristics that make them ideal in formulations for dairy-free alternatives. Oegema Grains’ Oat Fiber, Oat Hydrocolloid, Micro-Ground Oat Bran, Colloidal Whole Oat Flour, Low Viscosity Whole Oat Flour, hydrolyzed oat flour and CereSweet® are instrumental in achieving the ideal texture, taste, and nutritional composition of dairy-free products.

As an added bonus, Oegema Grains’ oats are free from other common allergens, including gluten, soy, and nuts! Soy and nuts, such as almonds and cashews, are commonly used to provide dairy-free alternative products, but these products are not marketable to the large portion of the population with nut allergies. Oats are naturally free from gluten and are available gluten-free.

Oegema Grains’ functional oat flours are available in a variety of viscosities to achieve a range of textures…

Texture

One persisting obstacle is achieving the ideal texture in alternative food products. Fortunately, oats can deliver a versatile range of textures, functioning in a variety of ways in different forms. Oegema Grains’ functional oat flours are available in a variety of viscosities to achieve a range of textures. Our Oat Hydrocolloid contains gelling and emulsifying properties, while our Colloidal Whole Oat Flour acts as a thickener in sauces, soups, and dry mix beverage products. Our low-viscosity flours perform well in creamer formulations to achieve the ideal mouthfeel and low sugar formulas—though this is determined in part by the processing system being utilized. Many of our functional oat flours can be used to develop a smoothie with the ideal texture, and we offer oat bran, including Micro-Ground Oat Bran in customizable particle sizes, which can be combined with other synergistic ingredients to obtain differing textures.

Taste

Due to its high fat content, it can be a significant challenge to obtain the rich mouthfeel typically associated with cow’s milk. Oegema Grains’ functional oat flours have been formulated to achieve a range of mouthfeel and flavors, from neutral toasted oat to sweet (40-50% of table sugar). In particular, our CereSweet contributes malty, sweet notes to beverages with low solids (>2%). This makes oat flour an ideal replacement for ingredients high in sugar and fat—offering a desirable flavor while maintaining superior nutritive properties.

Nutrition

Oats are lower in fat than cow’s milk and are much higher in fiber, making them far easier to digest (a common obstacle for those with lactose sensitivities). Oat milk also contains more protein than other plant-based milks, such as almond or rice milk. Our oat flour products offer a functional, nutritional, GI-tract-friendly solution for dairy-free formulations. For example, our Functional Flours function as effective fat replacements and taste enhancements for beverages with varying solids (e.g. >5%), such as meal replacement beverages.

All of our products are non-GMO and available in both Organic and Conventional forms, as well as optionally Gluten-free…

At Oegema Grains, all of our products are non-GMO and available in both Organic and Conventional forms, as well as optionally Gluten-free. With our single-source advantage, we are positioned to provide our partners with quality ingredients, tailored formulations, and personalized expertise in research and development of new products.

If you would like to request a sample or further discuss Oegema Grains’ oat fiber or functional oat flour ingredients within your application, we look forward to learning more. We specialize in partnering with food and beverage developers to create unique, innovative ingredients that help you succeed.

Email us or give us a call at 541.687.8000 to get in contact with an expert.

The post The oat: A KEY INGREDIENT IN DAIRY-FREE ALTERNATIVE FOOD PRODUCTS appeared first on Oegema Grains.

As the keto diet has gained popularity, the food and beverage industry has risen to meet the occasion, with products and lines specifically labeled keto and entire brands dedicated to the keto community. Many keto bread recipes continue to use wheat flour, which is high in carbs—resulting in a still relatively high carb “keto” bread. With approximately 12 g carbs per serving, this leaves room for one slice a day while continuing to prioritize the consumption of fruits and vegetables. Other keto bread products achieve a low carb count by incorporating foreign-sounding ingredients such as protein isolates, inulin, and resistant starches.

…you can bake your keto bread and eat it too.

Enter Oat Fiber

With the addition of Oegema Grains’ oat fiber, you can bake your keto bread and eat it too, along with your customers. This versatile ingredient offers the texturization, moisture regulation, and shelf-life-extension of traditional grain breads. While oat fiber does fall within the category of carbohydrates, because it is an insoluble fiber content is deducted from the quantity of “net carbs” counted by those following the keto diet. The utilization of oat fiber therefore allows for a keto product lower in net carbs. Oat fiber can be instrumental in controlling the texture of high-fat keto food products while also preventing bowel obstruction often associated with the keto diet. With its mild oat and familiar flavor, it also achieves better tasting low-carb formulations.

Keto dieters are consistently looking for new and higher quality products that meet their needs and satisfy their taste buds. The demand is there, and they are eager to try innovative keto products.

Email us or give us a call at 541.687.8000 to get in contact with an expert.

The post THE IMPLICATIONS OF OAT FIBER FOR KETO BREAD APPLICATIONS appeared first on Oegema Grains.

Triticale is a hybrid of wheat and rye first bred in the 1950s.

Triticale is a hybrid of wheat and rye first bred in the 1950s. Triticale retains the robust and disease-resistant qualities of rye while offering advantages for milling and baking also found in wheat.

Versatile Applications

Triticale, with its clean aroma and flavor, is a versatile grain viable for use in a wide variety of sweet and savory products. The mild flavor of this component, a subtle blend of nutty and earthy, can effectively enhance the textural and nutritive properties of products without detracting from the overall impact on the palate.

Triticale is also versatile in that it can be utilized in a variety of forms. As a flour, it creates a moist, chewy, dense texture for breads, cookies, muffins, and bars. When used in flake form, it functions similarly to rolled oats, particularly effective as hot cereal or in cookie or muffin recipes that typically require oats. Whole triticale berries—comprised of the grain’s most nutritive elements, germ, bran, and endosperm—offer a texture similar to that of sunflower seed kernels ideal for breads, granolas, salads, waffles, and more.

High Nutritional Value

Triticale is highly nutritious, rich in protein and dietary fiber as well as minerals and vitamins, such as calcium, phosphorus, magnesium, thiamin, and folate. It is also free of cholesterol and trans-fatty acids, making it ideal for health food applications. When ground into a meal, triticale can be used to add nutritional value to smoothies, batters, or doughs. Because triticale contains no animal byproducts, it can also be used in vegan food products.

Grain Millers’ Promise: Quality, Custom Products & Service

At Oegema Grains, we provide whole and rolled triticale in Organic, Non-GMO, and Conventional forms. With our single-source advantage, we are positioned to provide our partners with quality ingredients, tailored formulations, and personalized expertise in research and development of new products.

If you would like to request a sample or further discuss Oegema Grains’ triticale products and applications, we would love the opportunity to speak with you. We specialize in partnering with food and beverage developers to create unique, innovative ingredients that help you succeed.

Email us or give us a call at 541.687.8000 to get in contact with an expert.

The post Triticale: The Underestimated Versatile Grain appeared first on Oegema Grains.