The combination of oat flakes, barley flakes, rye flakes, and wheat flakes in equal proportions is made from whole grains with excellent nutritional value. The production technology does not alter or change the natural qualities of the cereals. The flakes are tender, soften very quickly in warm liquids, and are easily digestible.

Cereal flakes can be consumed in various ways, depending on the consumer's preferences: with milk, yogurt, tea, with or without the addition of dried fruits, nuts, walnuts, or in various dishes such as salads, soups, meatballs, stuffed peppers, cabbage rolls, and more.

Recipes:

• Krunch: Mix the flakes with fruit syrup and let the mixture stand for 15-20 minutes. Drain the remaining syrup and place the mixture in the oven at medium temperature for about 15 minutes, then add cold or warm milk as preferred.
• Meatballs: Mix 5 tablespoons of flakes with 0.5 liters of warm milk. After it cools, add a beaten egg, 2 tablespoons of wheat, spices, as well as onion, garlic, vegetables, and herbs as preferred. Shape into small meatballs and fry. They can be served with sour cream and various sauces.