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Plant milk and shakes — rice and oat flour as the main ingredient.
Rice and oat flour as the main ingredient for plant milk and shakes.
Kaskad LLC supplies plant drink manufacturers with two raw materials: rice flour and oat flour. In an industrial formulation, flour here is the starting material for a water suspension: it is dispersed in water, and from there the recipe follows your own process route. Our part of the task ends at the characteristics of the raw material — milling, moisture, and consistency batch after batch.
Three parameters of the raw material sit in our area of responsibility, and those are what follow.
Table: Kaskad LLC products for plant drink formulations, per 100 g
| Product | Available lines | Protein, g | Fat, g | Carbohydrate, g | Shelf life |
|---|---|---|---|---|---|
| Rice flour | STD, TXT, SUP | 6.0 | 1.4 | 81.0 | 18 months |
| Oat flour | STD, TXT | 10.25 | 2.0 | 71.7 | 12 months |
| Heat-treated flour | TXT, SPC | to specification | to specification | to specification | to specification |
Average nutritional values are given. Depending on the origin of the produce, actual values may differ.
The note above is reproduced verbatim from the product labelling. Actual figures for a batch are confirmed by the batch document, not by the values on this page.
Rice flour carries the highest starch fraction in the range: 81.0 g of carbohydrate per 100 g. It is also the most neutral product in colour and flavour profile — it adds no taste of its own and does not compete with whatever sets the taste in your formulation. That is why rice is the standard base in this category.
Oat flour has a higher protein content (10.25 g) and a higher fat base (2.0 g). The second affects the oxidative stability of the finished drink and its storage regime; the first is an input to your label calculation. It is also a bulky product: a 30 kg sack holds 25 kg.
Heat-treated flour is a processing mode, not a separate grain. Its starch has already been modified thermally on our side, so it binds water without an additional heating step on your line. The base grain and the parameters are stated in the batch specification; we do not publish nutritional data for this product, because it depends on the base grain, and a calculated number in a specification is no better than an invented one.
Particle size is the raw material parameter that shows itself most clearly in a water phase: the narrower the distribution, the more even the suspension and the more predictably the mass behaves at later stages.
Table: Particle size of Kaskad LLC flour
| Milling parameter | Limit |
|---|---|
| Passing a 160 µm sieve (No. 38) | not less than 60.0% |
| Retained on a 250 µm sieve (No. 27) | not more than 2.0% |
The first figure sets the share of the fine fraction: at least 60% of the mass passes a 160 µm sieve, so the flour distributes through water without local lumps. The second caps the coarse fraction at no more than 2% retained on a 250 µm sieve. In practice this means a batch carries almost no grit — the fraction that settles first in a suspension and produces visible sediment before any further processing.
The moisture limit under the TU: flour — not more than 15.0%. This is an input to your dry solids calculation for the suspension.
Milling is done to the customer's brief. The SPC line is a mode of working, not a ready-made catalogue product: milling and particle size distribution, moisture, microbiological limits and pack format are fixed to your technical brief before the batch is run. It starts with a trial batch and laboratory testing on your side; series production follows once the results are confirmed. For plant drink formulations this is the usual route: a standard grind rarely matches exactly what a water phase needs.
AOECS — the Crossed Grain Trademark. Licence certificate No. UA0012026, licence number UA-001, valid until 06.02.2027. Gluten content is below 20 ppm. Kaskad LLC was the first company in Ukraine to be granted this right. For oat flour this matters in particular: oats contain no gluten by nature but pick up wheat, barley and rye readily in the field, at the elevator and at the mill — shipping oat flour as gluten-free is only possible with separated material flows and verified cross-contamination control.
ISO 22000:2018. Certificate No. ODS-397/QS, the ICEC certification body, valid until 19.09.2028. Scope, document numbers and limits — quality and certification.
Kosher. Certificate issued by The Jewish Community of Dnipro, Kosher Department, dated 17.02.2026.
Other limits under our technical specifications: metallic impurities not more than 3.0 mg/kg; ash on a dry basis not more than 0.75%; infestation by grain-store pests not permitted. We publish the limit only; actual batch values are in the quality passport or manufacturer's declaration travelling with the delivery. A certificate of analysis (COA) is prepared where required, by separate agreement.
Industrial packaging is sacks of 30 and 50 kg; the minimum order quantity is one sack. Bulky products are packed by actual weight: oat flour goes out as 25 kg in a 30 kg sack, and the batch document states the actual weight. Non-standard formats are agreed as a technical brief, including for private label production.
Validation samples are free of charge, up to 5 kg, within 5 days. That volume is enough for laboratory analysis and a test run on your own equipment.
Storage conditions. Verbatim from the document: store in dry, well-ventilated premises free from grain-store pests.
Looking for finished plant milk rather than raw material to make it?
Kaskad LLC does not manufacture drinks: we supply flour to manufacturers in industrial batches of 30 and 50 kg sacks. Products under the Ms.Tally brand in 0.2–1 kg retail packs are available in our Ms.Tally retail shop.
Rice flour most often: it has the highest starch fraction in our range — 81.0 g of carbohydrate per 100 g — and the most neutral flavour profile. Oat flour is used as an alternative base with higher protein (10.25 g) and a higher fat base (2.0 g).
The limits under our technical specifications are: not less than 60.0% passing a 160 µm sieve and not more than 2.0% retained on a 250 µm sieve. A different grind is ordered as a technical brief in the SPC line: milling and particle size distribution, moisture, microbiological limits and pack format are agreed before the batch is run, and the work starts with a trial batch.
Yes, in the TXT and SPC lines. Its starch has already been modified thermally, so it binds water without an additional heating step on your line, and the moisture of this line goes to specification. The base grain and the parameters are stated in the batch specification.
Yes, by AOECS licence No. UA0012026 (licence number UA-001, valid until 06.02.2027): gluten content below 20 ppm. For oats this is not a formality — they contain no gluten by nature but pick up wheat, barley and rye readily in the field, at the elevator and at the mill, so separated material flows and verified cross-contamination control are required.
Sacks of 30 and 50 kg, with a minimum order of one sack. Oat flour, as a bulky product, goes out as 25 kg in a 30 kg sack. Samples are provided free of charge, up to 5 kg, within 5 days.
Phone: +38 099 977 74 43, +38 050 595 75 62 · Email: office@tovkaskad.com · Personal data
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