Amylase Enzyme Formula 1.5 oz

I use this when making my oat milk to prevent the milk from getting slimy and it actually worked

Idk if it’s just me but no matter what, oat milk has a chalky texture to me. no matter what recipe I use or method I prepare it. I got this to help and it comes out sooo smooth. It also doesn’t separate as bad. I use 1tsp for 2 cups of oats. I soak in cold water for 15 minutes and then run through my juicer. I prefer NOT to rinse the oats and add fresh water. So i use the water the oats soaked in. I’ve tried rinsing and not rinsing and the rinsed oats separated horribly and it was thin milk. The several batches I did by keeping the soaking water that has the amylase in it seemed to only separate a little, were creamier, and were better tasting. Oh also, I’ve played with times and soaking for 15 minutes made the best batch. I noticed that the longer it soaked, the more it separated in the fridge. So now I only do 15 minutes soaking in cold filtered water.

I used 1 gram for 64 oz of Oatmilk and it turned out perfect. Heated it to 145 F and let it sit for 15 mins, I did not want it to be to sweet. I then killed the enzymes by bringing it to a boil so it wont countiusly eat the starch causing it to be sweeter.

Works beautifully. Extends shelf life and seems to reduce crumbling. Too little of the product for the price.

I like everything about it did what it was expected to do

My daughter loves oat milk so I decided to see if I could make it at home. I used the amylase enzymesto get rid of the starchy taste and naturally make to oats sweet. To start, it came in a small bag not a bottle. Through testing I found out is you have to use way more than the recommended starch conversion for it to actually convert the starch. Based off the ingredients from their website, it only 4% amylase and 96% dextrose. I find that per cup of oats you need at least 1.5tsp to properly convert the starches. This is also with heating the mixture to 150 degrees and letting it convert for hours. It takes a while for it to work and I think that it because of the small about of enzymes within the mixture. You end up with 9 grams of additional dextrose per half gallon. While it does work I will be looking for a better quality one, once I run out.

This makes my bread so soft and chewy. I appreciate Joshua Weissman's take on a good bun and would gladly purchase this again.

Papa said my wife needed this. He was right! Hopefully I'll get lots of kisses