Flahavan's Organic Jumbo Oats 1kg

Dostępność: Do 18 dni maksymalnie
Wysyłka w: Do 18 dni od dnia zaksięgowania wpłaty
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Cena: 40,00 zł 40.00
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Ocena: 4
Kod produktu: E.FLAHAVAN2

Opis

Flahavan's Organic Jumbo Oats. A large thicker oatflake selected for you, naturally.
Flahavan's Organic Jumbo Oats are a larger thicker oat ideally suited to being prepared as a delicious porridge, that has more bite or as a cereal ingredient in mueasli and other food recipes.

We at Flahavan's have been milling quality oats for over 200 years at the family mill beside the river Mahon, at Kilmacthomas, Co. Waterford and we continue that tradition today. Here, we carefully select pure whole grain oats and mill them with the same attention to quality as ever. We hope you enjoy Flahavan's Organic Jumbo Oats at the breakfast table.

Product Information

Storage

Store in a cool dry place.

Prepare & Use

Hob
Stir one cupful of Flahavan's Organic Jumbo Oats into 2 1/2 cupfuls of cold water/milk. Bring to the boil and cook briskly for 5 minutes, stirring all the time. Cooking time will be reduced if oats are soaked overnight.
Serves 2 x 40g helpings of perfect Flahavan's Porridge.

Microwave
Use a deep bowl and allow over an inch at the top of the bowl for the oats to expand. Put a half cup of Flahavan's Organic Jumbo Oats and one cup of water (or milk) in a deep bowl. Do not cover. Microwave on high for 4 to 5 minutes. Cooking times vary according to microwave wattage. Leave to stand for 1 minute, stir briskly and serve.
Serves 1 x 40g helpings of perfect Flahavan's Porridge

Country of Origin

Ireland.

Country of Packing

Ireland.

Manufacturer

E. Flahavan & Sons Limited
Kilnagrange Mills
Kilmacthomas
Co. Waterford
Ireland.

Package Type

Paper Bag.

Recycling Information

Recyclable.

Nutrition

Allergen Information

  • Contains:Oats

Ingredients

100% Organic Wholegrain Oats

Dietary Information

Organic
May Contain Gluten
Contains Oats

Nutritional Data

Nutrition

Typical values   per 100g Per 40g serving
Energy   1613.3kj 645.3kj
Energy   386.6kcal 154.6kcal
Protein   11.1g 4.4g
Carbohydrate   73g 29.2g
of which sugars   1.3g 0.5g
Fat   5.5g 2.2g
of which saturates   1.1g 1.1g
Fibre   6.1g 2.5g
Sodium   Trace Trace
Thiamin (B1)   0.85mg 0.34mg
Iron   4.1mg 1.64mg
 
 

About Flahavan's

Flahavan’s has been milling oats at the family mill in Kilmacthomas, Co. Waterford for over 200 years
 
There has been an oats mill at Kilmacthomas since the late 1700's. The power for the mill came from the nearby River Mahon which at one time also powered four other mills. In those days, the mill was used for the contract milling of oats for local farm growers and oat growers. This is where the farmer’s oats were then milled and the milled oatmeal was returned to him. He was charged for this service. At this time, the oatmeal was a heavier type than the Flahavan's "flaked" oatmeal we know today.
 
In 1935 it was decided to expand the mill and to put in an oatflaking facility. Oatflaking produced a finer flake, which is faster to cook. By 1959, Flahavan’s completed the construction of its current mill building.
 
The first family connection to the Flahavan’s name can be traced back to about 1785 when Thomas Dunn took over the mill. Dunn was the great-great-great-grandfather of John Flahavan who is the Managing Director of the company today.
 
 
 
 
 
 
 
 

AboutOats

 
 
Oats were one of the first cereals cultivated by man. They were to be found growing in ancient China as long ago as 7000 BC while the Greeks are believed to be the first to make porridge from oats. However, it was the Romans who not only introduced oats to other countries in Western Europe, but also gave them and other cultivated crops the name cereals, after the Roman goddess of agriculture: Ceres.
 
Today there are many varieties of oats which have evolved from the original Asian wild grass (Avena Fatua). The best quality oats grow where there is light fertile soil, where the climate is temperate and there is a rainfall of over 60cm (24") a year.
 
Oat grains are sown in the winter and ripened in the fields by the summer sun. The oats are then harvested when fully ripe in the autumn. One can easily recognize oats from other grain crops such as wheat and barley, by the way the grains appear in clusters called "panicles" on tall graceful stems. A typical oat plant grows to around 90cm (3ft) high and each stem generally carries about twenty to twenty-five grains. Each panicle carries two or three grains and each grain is covered by a outer husk that helps protect it all the way to the mill.
 
These oat grains are the raw material used to produce oatmeal and a variety of oat-based products.
The cultivation of oats is particularly suited to Ireland's climatic conditions and therefore oatmeal became a staple food of the Irish from prehistoric times until the seventeenth century. Vast quantities of oatmeal were consumed in the form of porridge or stirabout (a thick mixture).With the introduction of the potato in the late sixteenth century, the prevalence of oatmeal porridge declined as potatoes superseded oats as the staple diet and only in times of poor potato harvest did it temporarily regain its pre-potato status. However, despite the prevalence of the potato, oats maintained a strong foothold in the national diet until well into the late nineteenth century.
 
Most households also held stores of oatmeal for the production of porridge, bread - and importantly - as an ingredient for the manufacture of black puddings.
 
In the nineteenth and twentieth centuries oatmeal became increasingly popular when it was mixed with whiskey as a cure for the common cold. In this period porridge increasingly became a breakfast dish and this was promoted by the establishment of the commercial oatmeal producers, Flahavan's, in the eighteenth century.
 
Despite the establishment of bacon and eggs as the "traditional Irish breakfast" in the nineteenth century, porridge still retained its place as a regular breakfast dish. The popularity of breakfast porridge is well illustrated in the culinary advice offered by George Bernard Shaw in his 1904 publication John Bull's Other Island :
 
"Boil oatmeal porridge for 20 minutes; and if you think the result mere oatmeal and water, try boiling it for two hours. (If you still think it as unpalatable as dry bread, treat it as you treat the bread; stir up a bounteous lump of butter in it, and do not forget the salt.) In eating oatmeal porridge, remember that there's nothing so becomes a man as moderation and an admixture of stewed fruit."
 
Copyright: - Ireland's Traditional Foods - An Exploration of Irish Local & Typical Foods & Drinks by Cathal Cowan and Regina Sexton - Published by Teagasc- The National Food Centre, Dublin, 1997.
 
 
 

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