|
Eumarrah Hobart |
|---|
FINELY GROUND OATS FORMING A FLOUR
Oats are steamed, milled, the husk is removed and the soluble fibre remains, which encourages digestion (low GI) and can help cholesterol levels drop
HOW TO USE
> When making bread, use oat flour in combin¬ation with wheat or rye, or add gluten get the bread to rise well.
> Oat bread has a heartier and somewhat sweeter taste than wheat bread.
Product should last up to 12 months if stored airtight in a cool dark area.
Country of origin: Australia
Nutrition info per 100g: Energy 1690 kJ; Protein 10.6 g; Total Fat 8.3 g; -Saturated 1.6 g; Carbohydrate 70.6 g; -Sugars 0.6 g; Fibre 10.2 g; Sodium 2.6 mg
Product should last up to 12 months if stored dry and airtight in a cool dark area.
Nuts, peanuts, soy, milk products, gluten and other allergens are processed on the same premises and there is a potential for cross-contamination.
