Oat Milk Processing Plant & Machinery Solutions

Oat groats are pre-cleaned, screened and de-stoned to take out chaff, dust, stones and stray metal. Clean groats protect the mill and keep grit out of the flour.

Groats are milled into flour and sifted to an even particle size, with dust drawn away at the mill. Consistent flour makes the enzyme stage behave the same way from batch to batch.

Oat flour is mixed with water and held with enzymes so the starch is converted into sugars. This conversion is what gives oat milk its sweetness and its thin, pourable body.

The slurry is heated to stop enzyme activity once the conversion has gone far enough. The insoluble oat fibre is then separated out, leaving the liquid base of the drink.

Oil, salt and mineral blends are dosed into the base and stirred to a uniform batch. The batch is homogenised so the drink stays even and does not settle out in the carton.

The blended milk is heat-treated, cooled and filled into cartons or bottles on a closed line. Packs are coded and cased ready for dispatch.