Kilning is a heat treatment of food that is primarily used to dry grain for storage and, in the case of green spelt, for example, to develop roasted aromas.
With oats, the primary goal of kilning is to inactivate the fat-splitting enzymes and thus ensure the long shelf life of the rolled oat flakes. To do this, the cleaned oats are passed through the kiln and provided with dry steam. Further effects of kilning are the development of the typical nutty oat taste and the loosening of the oat's own husk, which can be more easily removed after kilning.
