Wolfgang Mock’s latest creation sets a new standard in design, price and performance for freshly rolled oats OR IN OUR CASE: EGYPTIAN HULLESS BARLEY!
Fresh is key. Enjoy a taste of oat flakes heaven with Wolfgang’s muesli or search “Bircher Muesli” on Youtube for awesome snack recipes. Good ‘ol granola and hot oatmeal cereal can’t be beat with freshly flaked oats. Try oatmeal raisin cookies and oatmeal muffins made from your own rolled oats. Need more ideas? – check out 50 Things to Make with Oats from the Food Network.
Flakers are commonly used for turning oat groats into oat flakes, but most varieties of wheat can also be flaked. See below for what can and can’t be flaked or ground. Very useful info: Oat groats are naturally soft and flake nicely as they come. Other grains may be prone to crumbling without a little help. Do this before flaking – put the quantity of oats or grain you want to flake into a zip-lock bag with a little water in the ratio of 1 teaspoon per cup of grain, seal the bag and shake it up to disperse the water. Then let it sit for a few hours to overnight. The added moisture softens the grain just enough to produce a nicer flake. Even your oats will turn out better. Resist the temptation to add more water than suggested. Too moist and the grain might clog the metal flaking wheels.
