Oats: The basis of our Kölln muesli
Oats are the basis of our products and have a close historical connection with Kölln. Our Kölln oat flakes in a wide range of variations (delicate, regular rolled, as soluble oats instant or gluten-free oat flakes) have been part of our range since 1920 and have formed the core of our product range ever since. Oats are popular both as a muesli base and as a baking ingredient, offering numerous possible uses that are reflected in our recipes. This grain is characterised by its versatility. Oats are known for their high fibre content and also provide vegetable protein, magnesium, iron, zinc and vitamin B1. Most important to us, however, is their taste – and this has convinced us and our customers for more than 100 years. Oats also form the basis of new product innovations, such as our vegan muesli mixes, the Vegan Chocstars. Whether as a flake mix or in crunchy pieces – oats are the basis of Kölln mueslis and give them their typical nutty flavor. It is a wholegrain product, which means that all parts of the grain are processed.
Wheat: A popular grain worldwide
Wheat is one of the most widely cultivated grains in the world and offers a wealth of nutrients. It is our typical bread grain. At Kölln, we use wheat in some of our organic products, for example in our organic multigrain flakes, which also contain wheat flakes. But our conventional products (e.g. the crunchy granola mueslis) also contain this popular cereal.
Barley: One of the oldest grains in the world
Barley, scientifically known as Hordeum vulgare, is one of the oldest cultivated grains in the world. Its origins can be traced back more than 10,000 years. Barley probably originated in the Middle East, where it was cultivated as early as the Neolithic period. From there, it spread over the centuries to various regions of Europe, Asia and North Africa. It is best known for its role as animal feed and in the production of beer. However, you can also find barley in Kölln muesli.
Rye: Unbeatably delicious not only in bread
Rye is a robust grain that thrives particularly in regions with cooler climates, making it an ideal grain for cultivation in Central Europe. Rye is often used to make bread and baked goods and plays an important role in the diet, especially in Northern Europe and Russia. Its characteristic, slightly nutty flavour gives rye products a special touch.
Spelt: The Renaissance of the Classic
Spelt, botanically known as Triticum spelta, is an ancient form of wheat whose cultivation dates back to ancient times. Although spelt cultivation has been pushed back by more modern wheat varieties over the centuries, it is experiencing a renaissance as a so-called "ancient grain."
Buckwheat: Refines the taste of muesli
Buckwheat is a gluten-free grain that's especially suitable for people with gluten intolerance. It adds a special variety to muesli mixes and provides a pleasant variety in flavour.
Discover our ingredients
Want to find out more about our ingredients? Then take a look at our Ingredients overview.
