Flow
Prepare a smooth, pourable oat base during your hot processing step.
THE CHEMISTRY / High-temperature α-amylase
Oat starchShorter starch chains
Hydrolysis of α-1,4 glycosidic bonds.
£34.99 / 1 L jerry canExplore ↗
✳ YOUR OATS. YOUR MILK. YOUR MORNING.
From just 5p per cupBuild wonderful
oat milk
with natural enzymes.
Designed for cafés and restaurants. Build your own oat milk with food enzymes for flavour, smooth texture and barista-style coffee.
For independent cafés, restaurants & serious oat milk makers.
Build amazing oat milk
Refine flavour
Unlock smooth texture
Barista style foaming
Refill packs
Express delivery
THE CAFÉ COLLECTION
Four food enzymes.
Your recipe, your way.
Choose one amylase for your oat base. Add Sweet for sweetness development, Barista for protein functionality, or Silk for guided texture work.
Sweet
Explore sweetness released from your oats’ own starch.
THE CHEMISTRY / Glucoamylase
Starch fragmentsGlucose
Glucose release from accessible starch fragments.
£28.99 / 1 L jerry canExplore ↗
Barista
A separate protein-functionality tool for your coffee recipe.
THE CHEMISTRY / Protein glutaminase
Protein-bound glutamineProtein-bound glutamate
Deamidation of protein side chains; the backbone remains intact.
£79.99 / 1 L jerry canExplore ↗
Silk
Explore oat-protein texture through a guided preparation process.
THE CHEMISTRY / Neutral protease
Oat proteinSmaller peptides
Controlled hydrolysis of peptide bonds.
£38.99 / 1 L jerry canExplore ↗
MADE FOR DAILY SERVICE
A consistent process.
A better daily pour.
Enzymes help shape what oats become. Start with the texture. Choose your sweetness. Then make a little room for coffee.
Start with your oats
Weigh your oats and water. Set the batch volume and oat concentration, then record the ingredients for a repeatable café recipe.
Let the enzymes work
Measure your amylase at its working temperature. Add the sweetness or protein step your recipe calls for.
Finish your batch
Follow the recipe’s finishing and straining steps, then cool and store your fresh oat drink as directed.
Test it in service
Compare your finished oat drink in coffee, breakfast service and cooking. Keep the recipe and service checks consistent.
Use the supplied formulation’s process conditions. The recipe builder is a recipe planner; it does not prescribe temperatures, inactivation or shelf life.
ONE COLLECTION. YOUR KIND OF MILK.
What’s your
oat ritual?
Choose your starting point. You can explore each ingredient before building your kit.
1 L CAFÉ COLLECTIONYOUR RECIPE. READY FOR SERVICE.
Your café
collection.
Choose Flow and Sweet for your oat base and sweetness, or add Barista for coffee preparation. Available as finished products in 100 mL bottles and 1 L jerry cans.
The Everyday Pair
Flow + Sweet · 2 × 1 L jerry cans
£57.58 / kit
Buy the pair or trio through secure Shopify checkout. Explore the four individual products above first.
FOR THE FLAT-WHITE OBSESSED.THE COFFEE CORNER
Good oats.
Great coffee.
Let’s talk foam.
Your café’s coffee deserves its own oat recipe. Protein glutaminase changes how oat proteins behave—an interesting route to explore for solubility, texture and foam.
A different way to work with protein.
Protein glutaminase modifies protein side chains without cutting the protein backbone. Published research supports exploring it for plant-drink functionality; results depend on the oat base and process.
Your café recipe will need its own Foaming. This is an ingredient added during preparation, with compatible conditions—not a last-minute drop in finished coffee.
OATS. WATER. A LITTLE KNOW-HOW.
Three starting points.
Your own recipe.
Choose a recipe, then adjust the batch, oat concentration and measured enzyme additions. Work to the conditions supplied with your enzymes.
The simple oat base
Oats + water + one amylase. A starting point for breakfast bowls and cooking, without the optional glucoamylase sweetness step.
Your everyday oat drink
Oats + water + one amylase, with optional Sweet. Adjust the sweetness step and compare the ingredient cost of your own pour.
A recipe for coffee moments
Your oat base + optional Sweet + Barista protein glutaminase. Compare taste, separation and foam under your actual coffee conditions.
Editable recipe plans, not validated preparation recipes. Each enzyme needs its supplied processing, finishing and storage conditions. Silk is a separate guided ingredient for controlled protein-hydrolysis preparation.
A LITTLE SCIENCE. CLEARER NUMBERS.
Your production,
by the litre.
Compare ingredient costs and estimated production costs for your café batch. Include preparation labour, energy, cleaning and waste, then compare the oat drink you currently buy.
0.5 L200 L
Edit your recipe settings +
These are illustrative settings, not a dosing recommendation. Use your validated recipe and actual pack prices.
YOUR INGREDIENT COST
£0.05 / cup
For a 250 mL cup of your everyday oat drink.
Oats4.5p
Enzymes0.5p
Your whole batch£1.99
Cost per litre£0.20
Production cost / litre—
Production cost / cup—
Total production / batch—
Estimated saving / litre—
Your batch quantities
- Flow 3.00 mL
- Sweet 3.00 mL
Measure small additions in millilitres with a suitable graduated pipette or syringe; use a graduated measure for larger batches.
Estimate uses current Shopify prices and your editable labour, energy, cleaning and waste assumptions. Delivery, equipment, extra ingredients and taxes are excluded unless included in your inputs. Calculator doses are illustrative; follow the supplied dosing instructions.
YOUR PRODUCTION SUPPLY
Keep your recipe.
Keep service flowing.
Start with a 100 mL bottle, then reorder a 1 L white jerry can for regular café or restaurant production. Measure additions in millilitres and plan orders around your validated dose, weekly volume and the supplied storage guidance.
Set your production volume to estimate when to reorder your selected pack.
Uses your selected amylase’s calculator settings, with a one-week buffer. A calendar download—not an order or subscription.
A FEW GOOD QUESTIONS
A little more
oat know-how.
Simple questions deserve clear answers.
Do I need all four bottles?+
No. Choose one amylase route to prepare your base. Sweet is an optional sweetness step. Barista and Silk are separate protein tools for suitable recipes. The everyday pair is a simple starting point for preparation.
How do I measure enzyme additions?+
Use a suitable graduated pipette or syringe to measure small additions in millilitres. Use a suitable graduated measure for larger café batches. Work to the supplied formulation specification and record the dose used in every recipe.
Can I put Barista straight into my coffee?+
Barista is intended for the preparation of your oat base, with the temperature, dose and time specified in the matching recipe. The name doesn’t mean instant foam: oat composition, processing and steaming technique all affect results.
What is the difference between glutaminase and protease?+
Protein glutaminase modifies protein-bound glutamine. Protease cuts protein into smaller peptides. Both can change functionality, but protease treatment needs careful control: excessive hydrolysis may reduce foam stability or change flavour.
Is our café oat drink nutritionally identical to bought drinks?+
No. Enzymes change processing characteristics; they don’t supply the calcium, vitamins or other nutrients added to some commercial drinks. Your final recipe determines its nutritional composition.
How do I order and refill?+
Choose a 100 mL bottle or 1 L white jerry can, add it to your basket and use secure Shopify checkout. Reorders are one-off purchases, so you control your supply. International delivery is free from £100 equivalent; below that, it is £30 equivalent. Final delivery availability and taxes are confirmed at checkout.
Where can I read about the science?+
For ingredient-level context, explore Amano’s explanation of sweetness enzymes, protein-glutaminase applications, and published plant-protein research. These describe enzyme mechanisms and studied products; they do not validate your final OatCraft recipe.
MAKE IT YOUR OWN
Good questions.
Useful oat know-how.
How to make oat milk with enzymes
Plan café and restaurant oat milk with amylase, optional sweetness enzymes and a clear 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 café barista oat milk, coffee stability and Foaming. A practical guide for independent cafés, restaurants and serious makers.
Read the guide ↗Why is your café oat milk slimy?
Understand oat starch, viscosity and texture in café-made oat milk. Learn how to compare amylase preparation and avoid promising one universal fix.
Read the guide ↗Café oat milk production cost per litre and cup
Calculate café oat milk ingredient and production costs using oats, live enzyme prices, labour and waste. Compare 100 mL packs with 1 L production packs.
Read the guide ↗Oat milk enzyme supply for cafés and restaurants
Shop OatCraft 100 mL bottles and 1 L white jerry cans for café and restaurant oat milk production. 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 preparation, café batch volumes, coffee performance and production costs with OatCraft 100 mL bottles and 1 L jerry cans.
Read the guide ↗Which enzyme do you need for café oat milk?
Compare amylase, glucoamylase, protein glutaminase and protease for café oat milk. Choose a 100 mL bottle or 1 L white jerry can for your recipe.
Read the guide ↗Amylase for oat milk: choose Flow and plan your batch
Shop Flow alpha-amylase for café oat milk in 100 mL bottles and 1 L white jerry cans. Understand starch processing and cost per litre.
Read the guide ↗YOUR NEXT MORNING STARTS HEREA little curiosity.
Find your starting point ↗
A little curiosity.
A whole new oat ritual.
Find your starting point ↗Need formulation support or larger quantities? Explore the professional collection ↗