OatCraft / Guides

OATCRAFT KNOW-HOW

Make oat milk for your small café or restaurant

Independent cafés and small restaurants need recipes that are repeatable, easy to record and sensible to cost. Start with a small trial before changing your service routine.

Choose the drink you need

Write down your target: a breakfast pour, cooking ingredient, cold drink or coffee beverage. Oat concentration, sweetness and protein treatment can all change the result. Choose one amylase route and add optional steps only where they serve that target.

Record a repeatable process

Record ingredient weights, final volume, enzyme stock numbers, dose, temperature sequence and holding times. Use the supplied formulation conditions and confirm finishing and inactivation. Keep a control batch for comparison, and assess finished-drink behaviour under your actual service conditions.

Check coffee separately

A drink that tastes good cold may behave differently in hot coffee. Compare separation, taste, foam volume and drainage with a consistent steaming method. Protein glutaminase is a tool for functionality trials, while neutral protease needs careful control. Neither name guarantees a finished barista result.

Include the hidden costs

Use the cost builder for ingredients, then add preparation labour, cleaning, energy, filtration losses, storage and service waste. Home-style fresh oat drinks are not automatically nutritionally equivalent to fortified commercial drinks. Your final recipe and finished-product checks determine what you can serve and describe.

Scale your supply

The 500 mL refill offers a lower price per mL than the small dropper bottle. Use the same product and validated process when scaling batch volume. For professional volumes and formulation support, contact the Scientific and Technical team.