Flaked & Rolled Malts

Flaked / rolled malts are pre-gelatinized and enhance the body of the beer you brew. Torrefaction occurs when a wheat (or any cereal) is cooked at high temperature to gelatinise the starch endosperm creating the expansion of the grain and creating a puffed appearance. In example, the puffed character of torrefied wheat. The cereal can then be used whole (torrefied wheat) or flaked (flaked wheat, oats, barley, maize/corn, etc). In brewing, the use of small quantities of torrefied cereals in the mashing process aids in head retention and cling to the glass