OatCraft / Guides

OATCRAFT KNOW-HOW

How to make oat milk with enzymes

Your oats, water and process are the starting point. Enzymes give you another way to work with starch and protein—so your recipe can be shaped around the drink you want to make.

Start with one amylase route

Flow Warm and Flow Hot are alternative alpha-amylase routes. They act on accessible oat starch and shorten starch chains, helping you explore viscosity and pourability. Choose the route that matches the working conditions of your supplied formulation. They are not interchangeable temperature instructions, and neither is simply a drop-in ingredient for cold finished milk.

Choose sweetness separately

Sweet contains glucoamylase. After starch liquefaction, it releases glucose from accessible starch fragments. The degree of conversion depends on the oat base, dose, time and conditions. Start with a control batch and compare the result. Enzymatic sweetness changes the sugar profile; it does not make the drink sugar-free.

Build a trial batch

Use the recipe builder to set your final batch volume, oats per litre, oat price, enzyme trial doses and pack size. It calculates the quantities and ingredient cost. The default 0.3 mL/L values are economic examples, not established doses. Substitute your supplied formulation guidance and record the temperatures and times you actually use.

Make the routine easier

A scale, thermometer and suitable mL measure help keep trials comparable. Label batches and change one variable at a time. Record texture, sweetness and how the drink behaves after finishing. Follow the supplied specification for treatment and inactivation, and use an appropriate food preparation and storage process.

From home batch to café batch

Once you have a repeatable recipe, scale the final batch volume rather than guessing extra drops. The 100 mL and 500 mL refills reduce the enzyme cost per mL. A café should also count labour, cleaning, energy, filtration losses and its finished-drink quality checks.