42 DE OatSweet Syrup; offers excellent binding characteristics with primary applications being bars and clusters. Flavor is light caramel, medium sweetness. It’s characterized by high maltodextrins for complex carbs. A dry power version is also now available.
60 DE OatSweet Syrup; excellent coating (glaze) on RTE cereals or sweetening bars, beverages, ice cream, candy and more.
55 Oat Protein: light tan powder, averages 55% protein with excellent amino acid profile, slightly sweet with “blandness” which is compatible for flavoring, no masking required. It will also brown to a nice toasted flavor.
Low DE Oat-Plex; A dry powder of a low DE (10-14) oat flour conversion. High in complex carbohydrates and low in sugar. Composition of oat flour. Contains maltodextrins for complex carb’s supplement in nutritional mixes, beverages or bars. Hydrates well.