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Groats consist of cut cereal grains. The grains are not crushed via the roller mill as in flour production, but in the groat cutter. In a next step, husk components can be removed in the brushing machine.
Depending on the intensity and duration of the cutting process, different grit sizes from fine to coarse are produced. Often, grist produced during flour milling is cut into groats. The cut groats are sorted into grain fractions between semolina and pearl barley by sieves.
Groats are hardly ever used in bread baking. It can conceivably be used in swelling or cooking pieces, although groats swell more quickly. Groats can also serve as a fine topping on the bread crust.