Oat Bran
ORIGIN: UE
During the milling process, the raw flour is sifted to separate the coarser fraction, called bran, resulting from crushing of the outermost layer of the caryopsis. For this reason, the bran is extremely rich in fibres and minerals. Thanks to its satiating properties, oat bran is particularly suitable for slimming diets. In the kitchen, it is excellent in combination with low-fat yoghurt, in milk or used for the dough of bread, pizza, mashed potatoes and crêpes.
