Barista Oat Milk Produced with Jet Cook Technology

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Producing Oat Milk is traditionally a multi-stage operation involving pre-soaking oats, heating, homogenisation, amylase addition and a hold stage.  This is then followed by final heating to ensure the complete denature of the amylase prior to cooling and filling.

 If we were to use Steam Jacketed Kettles or Heat Exchangers for this process, the thick viscose mixture can burn which causes a malted caramel-type flavour or indeed a bitter burnt oat flavour throughout the product.

We completed a customer trial this week in the Product Development Kitchen, the objective was to match the existing sample flavour, and achieve a creamier mouthfeel and smoother texture.  We also examined the current long processing stages and times to see if we could reduce these. 

Using our Jet Processing System, we added all the ingredients to the processing vessel and used the patented In-Tank Jet Cook to heat and homogenise the product to 85°C in approximately 4 minutes.  The finished product had a naturally sweet and oaty flavour with a creamy/smooth mouthfeel. 

The high shear function of the In-Tank Jet Cook converts the un-soaked oats into a more desirable product much quicker than traditional methods.  The natural sugars are released due to the simultaneous activation of the amylase and denaturing it extremely quickly without an additional heating stage.  The oats need to release their starch whilst being heated in the presence of water, the quicker the water can move into the oats allowing them to swell and become soft, the less detriment is done through long and extreme heating conditions.

The customer was delighted with the finished product quality, and the reduction in processing stages and time.

 If you would like to arrange a trial at our facility you can see first-hand the process in action - contact us now on +44 (0) 1767 677515.