Oat Breakfast Milk

Materials used

1. Enzymatic oat flour is used to give the product a delicate and smooth oat taste and nutrition.
2. Solid malt extract powder (malt extract) is used to give the product a pure grain aroma.
3. Stabilizer blends can provide good product taste and stability, and effectively reduce the product's floating oil, precipitation, and stratification.

• Ingredients

  Dosage

  Cost per mtin finish products upon request, USD

• Whole milk powder

  5.00%

• Oat flour

  4.30%

• Sugar

  4.50%

• Malt extract solid

  0.67%

• Cocoa powder

  0.50%

• Stablizer blends

  0.30%

• Water

  84.73%

• Whole milk powder

  5.00%

• Oat flour

  4.30%

• Sugar

  4.50%

• Malt extract solid

  0.67%

• Cocoa powder

  0.50%

• Stablizer blends

  0.30%

• Water

  84.73%

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