Lecture Notes: Ode Factory Production Process

Introduction

• Overview of interest in the production process.
• Origin of oat-based production:
  • Concept began with researcher Richard Oeste at Lund University in the 1980s.
  • First oat drink produced in 1994.

Initial Steps in Production

• Arrival and Preparation:
  • Trucks deliver cleaned, peeled, heat-treated oat kernels to the factory.
• Milling Process:
  • Oat kernels mixed with water to form a soft, porridge-like mixture.

Enzyme Tank Processing

• Enzyme Addition:
  • Natural enzymes added to break down oat starch into smaller components like maltose, providing natural sweetness.
  • Unique enzyme blend retains soluble fiber (beta-glucans).
  • Beta-glucans have positive impacts on cholesterol levels.

Separation and Creation of Oat Base

• Removal of some insoluble fiber.
• Retention of beta-glucans in the oat liquid.
• Creation of oat base, the foundation for all products.

Ingredient Addition

• Oat Drinks:
  • Added ingredients: rapeseed oil, salt, vitamins.
• Fermented Products (e.g., Oat Gerts):
  • Added ingredients: bacteria, starch.

Heat Treatment

• Purpose: Extend shelf life.
• Methods: Ultra high temperature or pasteurization, depending on the product.

Homogenizing Process

• Fat droplets broken down to ensure proper mixing of liquids.
• Reversal over time may occur, hence instructions to "shake me."

Packaging

• Variability in packaging sizes (small, large, or both).

Distribution

• Products shipped to shops, cafes, and homes worldwide.
• This marks the end of the production process; distribution is another story.

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These notes summarize the key aspects of the production process at the Ode Factory, highlighting the main steps from the arrival of raw materials to the distribution of final products.