This is how we make our oatmilk:
Pardon us if we use technical language for a moment, but we are enthusiastic about our unique manufacturing process! Thanks to the process, we can retain the loose oat fibers (the beta-glucans, as you may know) in our products. In fact, we have a patent on this. We are proud to say with our heads held high.
During the first stage of the process, we mix oats with water and mill the soft mixture in our milling room.
In the enzyming tanks, we add natural enzymes that break the oat starch down into smaller components, primarily maltose (also called malt sugar), which sweetens our products naturally.
During the separation, we remove bran, that is to say, the loose shells from the oats. That leaves the loose fiber, the beta-glucans. Now we have our oat base, an excellent source of nutrition. It contains macronutrients from the oats, in other words, protein, fat, and carbohydrates.
Every oatmilk has the same amazing oat base but we add different ingredients to make each unique product. For example, we add sea salt, vitamins and calcium when we make our Low-Fat Oatmilk. Or cocoa powder, rapeseed oil, sea salt, vitamins and calcium when we make Chocolate Oatmilk. You get the idea.
We heat-treat the products prior to packaging – with UHT or pasteurization – to extend the shelf life.
Once the product has been heat-treated, we collect it in the sterile tank before we send it along for packaging.
Some of our products wind up in small packages, others in large packages. When we fill liter size packages, our machines have the capacity to produce 7,500 – 8,000 packages per hour.