Oat Whole Flour Low Viscosity OLV61

Principal: Grain Millers

Ingredient Name: Oat Flour

Labeling Claims: Animal Products-free, Butylated Hydroxyanisole-free, Butylated Hydroxytoluene (BHT)-free, Dairy-free, Enzyme-free, Ethylene Oxide-free, Flavor-free, Ionizing Radiation-free, Irradiation-free, Non-Genetically Modified Organism (GMO), Organic, Pareve, Plant-Based, Preservative-free, Residual Solvent-free, Sewage Sludge-free, Sulfites-free

Certifications & Compliance: IFANCA Halal, Orthodox Union Kosher

Technical Data Sheet
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Enhanced TDS

Identification & Functionality

Features & Benefits

Applications & Uses

Product Applications

Products Applicable:
Conventionally Grown Oat Whole Flour Low Viscosity OLV61
Certified Organic Oat Whole Flour Low Viscosity OLV61

Regulatory & Compliance

Packaging & Availability

Packaging Type
Packaging Information

Product is available in 50lb poly-lined valve bags and 1500 lb to 2000 lb polystirene mesh sacks (totes).

Principal Information

Group Principal Number
S002062
Principal

Storage & Handling

Storage and Shelf Life Conditions
  • Shipping/Storage: The ideal conditions are <75% RH and <75 F. A best practice, for grain, is to store products in coolers during summer months if products are not going to be used within 30 days.
  • When product is going to sit for longer than 30 days, we recommend: movement of stock; inspection of pallets, product and
  • surrounding areas; FIFO; and a strong IPM program which are all critical to the integrity of the product.
  • Shelf Life: One year if stored in a cool, dry area

Other

Appearance
Light to darker tan or brown
Item Number
Odor
Clean with no off odors
Taste
Clean with no off flavors
Chemical Properties
ValueUnitsTest Method / Conditions
Ash Content11.3-3.0 %%Internal Method
Ash Content1.3-3.0 %%AACC 08-01
Microbial Properties
ValueUnitsTest Method / Conditions
Coliforms Countmax. 1000.0 CFU/gCFU/gAOAC 991.14
Mold Countmax. 1000.0 CFU/gCFU/gFDA BAM, Chapter 18
Thermophilic Aerobic Sporemax. 2000.0 /10g/10g
Thermophilic Anaerobic Sporemax. 10000.0 /g/g
Thermophilic Sporemax. 2000.0 /10g/10gtotal flat/sour
Yeast Countmax. 1000.0 CFU/gCFU/gFDA BAM, Chapter 18
Shelf Life & Stability
ValueUnitsTest Method / Conditions
Shelf Life11.0 yryr
Physical Properties
ValueUnitsTest Method / Conditions
Moisture Content13.0-8.0 %%Internal Method
Moisture Content3.0-8.0 %%AACC 44-15
Sieve Fractionation (Retained)20.0 %%Internal Method 100 mesh
Sieve Fractionation (Retained)30.0-1.0 %%Internal Method 200 mesh
Water Absorption410.0-650.0 %%AACC 56-20 dry basis