OATCRAFT KNOW-HOW
Which enzyme do you need for homemade oat milk?
Start with the change you want to make, rather than buying every enzyme. Flow works on oat starch; Sweet develops sweetness; Barista and Silk provide separate ways to work with oat proteins.
For a more pourable oat base: Flow
Flow is high-temperature alpha-amylase. It hydrolyses accessible starch into shorter chains during a compatible hot preparation stage. Choose this as your starch-processing ingredient when your supplied formulation and recipe conditions match. It is not intended to be added to a finished cold oat drink.
For sweetness from starch: Sweet
Sweet is glucoamylase. It releases glucose from accessible starch fragments after liquefaction. Add this separate step if developing sweetness is part of your recipe, and compare the result with a control. Starch conversion changes the sugar profile; it is not a sugar-free claim.
For coffee and foam trials: Barista
Barista contains protein glutaminase alone. It modifies protein side chains without cutting the backbone. Use it to investigate solubility, texture and foaming in a controlled oat-base process. Coffee acidity, concentration and steaming technique still matter, so test your finished drink before scaling.
For guided protein texture trials: Silk
Silk is neutral protease. It cuts proteins into smaller peptides. Controlled hydrolysis can change protein behaviour, but excessive treatment can alter flavour or impair foam. Keep it as an optional guided step, rather than assuming it belongs in every drink.
Start small, then choose a refill
A 30 mL bottle lets you compare small batches before committing to larger packs. Once the recipe is repeatable, compare 100 mL home refills with 500 mL café refills by price per mL and your expected use. Check the supplied storage and shelf-life guidance. The Everyday Pair combines Flow and Sweet; the Coffee Trio adds Barista.
Before buying, check your process
Use the supplied formulation specification for enzyme activity, working conditions, measured dose and finishing. The calculator helps compare editable ingredient costs; its illustrative doses do not establish processing conditions. For a café, also record labour, cleaning, energy, finished volume and waste.
MAKE IT YOUR OWN
Good questions.
Useful oat know-how.
How to make oat milk with enzymes
Plan homemade oat milk with amylase, optional sweetness enzymes and a clear trial recipe. Compare ingredients, process choices and cost per litre.
Read the guide ↗Barista oat milk for coffee: build your own recipe
Explore protein glutaminase for homemade barista oat milk, coffee stability and foam trials. A practical guide for home coffee makers and independent cafés.
Read the guide ↗Why is homemade oat milk slimy?
Understand oat starch, viscosity and texture in homemade oat milk. Learn how to compare amylase trials and avoid promising one universal fix.
Read the guide ↗Homemade oat milk cost per litre and cup
Calculate homemade oat milk ingredient cost using oats, live enzyme prices, dropper bottles and refills. Compare home and café batch economics.
Read the guide ↗Oat milk enzyme refills for home and cafés
Shop OatCraft 100 mL and 500 mL enzyme refills for home oat milk and café batches. Reorder when needed, with free international delivery from £100.
Read the guide ↗Make oat milk for your small café or restaurant
Plan oat milk enzyme trials, café batch volumes, coffee performance and ingredient costs with OatCraft dropper bottles and café refills.
Read the guide ↗Which enzyme do you need for homemade oat milk?
Compare amylase, glucoamylase, protein glutaminase and protease for homemade oat milk. Choose an OatCraft starter bottle or refill for your recipe.
Read the guide ↗Amylase for oat milk: choose Flow and plan your batch
Shop Flow alpha-amylase for homemade oat milk in 30 mL bottles, 100 mL refills and 500 mL café refills. Understand starch processing and cost per litre.
Read the guide ↗