Produced specifically for brewing, developing characteristics necessary for easy and efficient use in a brewhouse. The process of gelatinizing makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt. This allows the flakes to be incorporated directly into the mash with other grains. Because flakes have a large surface area and are pre-cooked, they hydrate and disintegrate quickly. 
There is no need to mill flaked oats. However, they can be put through the mill if that is the easiest means of
adding them to the mash. Usage rate of 5-25% of grain bill for an Oatmeal Stout. Small amounts can be used in Belgian Wit and other beer styles. Flaked oats provide an incredible amount of richness and mouthfeel.