HELEN QUICK COOK OAT FLAKES
	stages / storage time / characteristics / packaging

The production process of AS Sangaste Linnas is fully automatized. High technology machinery of German origin is used. In the production process utmost attention is paid to quality and cleanliness and this is done in every stage of production.

All products of AS Sangaste Linnas have been made from natural grain, no additional substances have been added to the products. The oat type "Salo" grown in Estonia is used as raw material.
All products have "HELEN" trademark.

"HELEN" full grain oat flakes comprise 100% oat flakes.

"The production of "HELEN" quick cook oat flakes has been divided into five stages:
    1. preliminary cleaning
    2. peeling
    3. sorting
    4. crushing
    5. packaging

During the entire production process the grain moves in closed hermetical piping, hence preventing dust from getting into the production rooms or the surrounding environment. All equipment in the production process is connected to the dust filters, which remove the dust generated at the processing.

From the collection station the grain is transported with the help of a pneumatic conveyor into a pre-cleaning cyclone, where the light particles are sucked out. After that the grain moves to the coarse cleaning screen, where weed and cornstalks will be removed and then on to the stone-removing machine. Then the grain passes through the sorter. Thin grain is sorted out, it will be grinded and then used as fodder.

The cleaned and sorted grains of oat are directed into a peeling machine, with the help of which crusts will be removed from the oat grains. The crusts will be grinded and used as fodder.

Then the grain moves through the metal separator into a sorting machine, which will separate the peeled oat grain from the unpeeled. The unpeeled oat grains are directed back into the peeling machine, the peeled oat grains to the sorting screen. On the sorting screen the thin and broken oat grains are removed.

More coarse grains of oat are transported into cutters, where the grain will be cut into three. After cutting the grain will be cleaned and sorted with the help of an intended cylinder seed cleaner. The cleaned, sorted and cut material will be directed into the end raw material bunker.
When the necessary raw material has been prepared, it will with the help of a pneumatic conveyer be directed to the steam tower.

In the steam tower the processed corn will be heated to 104 degrees for 1 hour. After that the heated corn will be crushed into flakes in a roller machine. The hot and damp flakes go into a dryer, where they are dried with a help of hot air and after that cooled with cold air. The dried and cooled flakes go to the sorter, where low quality flakes are removed on the basis of size.

The clean and high quality end product is with the help of a bucket elevator transported into a packing machine, where the flakes are packed into 500 gram cartons and marked with the "expiry" date. The boxes move along the line to the packaging machine, which packages the boxes by 14 pieces into plastic and after that pushes them on to the thermo tunnel. As a result of 180- degree temperature plastic tightly covers the block. After exiting from the thermo tunnel the cooled down blocks are placed on wooden pallets.


Provided pallets:

1. by 14 pieces in plastic, 500g in a box,
840 boxes on a pallet (weight: 420kg)
2. by 14 pieces in plastic, 500g in a box,
l 280 boxes on a pallet (weight: 140kg)
3. by 10 pieces in plastic, 1.0kg in a packet,
l 600 packets on a pallet (weight: 600kg)
4. by 10 pieces in plastic, 1.0kg in a packet,
160 packets on a pallet (weight: 160kg)
5. 20kg in sacks, 40 sacks on a pallet (weight: 800kg)

The storage time of "HELEN" quick cook oat flakes is 12 months from the production date, which is based on a duration test, report no. 1

Table of "HELEN" quick cook oat flakes with characteristic limit parameters:

1. organoleptic

name of the parameter	characterization
colour	white, with a creamy or yellowish tone
scent	characteristic to oat flakes, without the scent of mould, must or any other side scent
taste	characteristic to corn flakes, without a bitter or any other side taste

2. physical-chemical

name of the parameter	norm
moisture ( %)	not over 12,0
metal additives ( mg/kg)	3,0
infection ( pc/kg)	not allowed
acidity	not over 5,0
scrap additive content ( %)	not over 0,4
including:
mineral additive ( %)	not over 0,03
organic additive ( %))	not over 0,03
weed seeds ( %)	not over 0,05
spoiled corn ( %)	not over
chaff ( %)	not over 0,30
residuum ( %)	not over 2,1
boiling until soft (min)	1-2

Notice: the parameters residuum and boiling until soft are guarantee parameters and are determined periodically, but not on less frequently than once per half a year.