Oats are a plump, pale, delicious, high protein grain, and they are easy to grow in any northern climate. Rolled oats made from the best quality of large oats with the hulls removed.
Rolled oats can be added with milk and a handful of raisins and have very good instant food or cook them briefly for a quick hot bowl, of oatmeal.
Oat milling took a great step forward with the invention of a groat-cutting machine by Ehrrichsen in 1877.
Ehrrichsen was employed in an oatmeal mill owned by Ferdinand Schumacher, of Akron, Ohio, who was the known as the oats meal King and later was one of the founders of The Quaker Oats Company.
Schumacher installed new technology in his mills where oats processing to be much less time than whole or steel cuts oats.
In this new technique, steel cut oats that have been steamed, rolled, resteamed and toasted. It means that rolled oats are made from grain that has been infused with steam and rolled flat between two smooth rolls. The moisture from the steam keeps the grain from fracturing while it is being rolled.
While quick cooking rolled oats are made by cutting each groats into several thin pieces before steaming and rolling.
Quick cooking rolled oats require less time cooking because water penetrates the thin pieces faster.
The rolled oats flakes are cooled in a current of air to about 110 °F. following which the product is immediately weighed and packed by automatic mechanical equipment.
What is rolled oats