Mild Ale
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Brewing / Specialty Malts
Torrefied Wheat Malt
Puffed raw wheat with excellent foam stability. Adds starch and mouthfeel without malt flavour. Great for improving body and head in all beer styles.
Made from raw wheat that is conditioned and heated to very high temperatures so that the starch gelatinises and the grain “pops”. There is no malty flavour, as it is not a malted product, and there are no residual enzymes for starch breakdown to sugar. As such it is often used as a basic source of starch and a flavour-diluent with the positive head-retention properties of wheat.
| Parameter | Value |
|---|---|
| Extract Ltro/kg Coarse, db | > 280 |
| IOB Colour oEBC | 2.5 - 3.5 |
| Moisture % | < 10.0 |
| Total Nitrogen % | < 2.10 |
| Parameter | Value |
|---|---|
| Extract Course | > 72.0 |
| Colour oEBC | 3.0 - 4.5 |
| Moisture % | < 10.0 |
| Total Protein % | < 13.1 |
| Parameter | Value |
|---|---|
| Extract Course | > 72.0 |
| ASBC Colour oLovibond | 1.5 - 3.0 |
| Moisture % | < 10.0 |
| Total Protein % | < 13.1 |
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