{"id":11812,"date":"2020-11-30T16:22:06","date_gmt":"2020-11-30T15:22:06","guid":{"rendered":"https:\/\/sbi4beer.com\/product\/crisp-torrefied-wheat-25-kg\/"},"modified":"2023-07-27T10:56:38","modified_gmt":"2023-07-27T08:56:38","slug":"crisp-torrefied-wheat-25-kg","status":"publish","type":"product","link":"https:\/\/sbi4beer.com\/en\/product\/crisp-torrefied-wheat-25-kg\/","title":{"rendered":"Crisp Torrefied Wheat 25 kg"},"content":{"rendered":"

Torrefied Wheat has long been used by brewers up and down the UK to provide additional head potential on all beer styles. The higher molecular weight proteins and glycoproteins are head positive and also promote mouthfeel. It is especially useful when base malts are particularly low in nitrogen\/protein.<\/span><\/p>\n

Crisps selection of non-malted cereals are made using torrefying and micronising techniques to gelatinise the starchy endosperm which means the cereal doesn\u2019t need to be pre-cooked before it is used in your mash tun. In addition, all of the flaked products don\u2019t need to be milled either. Another example are the Flaked Torrefied Oats<\/strong><\/a>.<\/p>\n

Torrefied Cereals<\/strong><\/h5>\n

Torrefied means subjected to intense heat.<\/p>\n

The process involves passing the grains through a fluidised bead of very hot air at 750 \u2013 780\u00b0F. After 30 to 40 seconds the cell walls of the grain are disrupted and the grain expands. The density of the grain changes once it is cooked and it is blown out of the Cabot cooker. The grains are then aspirated to remove dust and chaff then sized and cooled in ambient air.<\/span><\/p>\n

Smaakprofiel<\/strong><\/h5>\n
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  • slightly grain character.<\/span><\/li>\n<\/ul>\n

    Please watch the video below to learn more about the flavour and aroma profile, and usage suggestions for Crisp Torrefied Wheat:<\/p>\n