Flaked White Wheat 50 lb

The Flaked White Wheat 50 lb is a specially crafted ingredient, designed to enhance your beer brewing experience. This product undergoes a unique gelatinizing process, which makes the starches easily soluble and digestible by the enzymes found naturally in barley malt. This feature allows you to incorporate the wheat directly into your mash along with other grains, simplifying your brewing process.

Here are the key components of the Flaked White Wheat 50 lb:

- Gelatinized Starches: These are readily soluble and digestible, making them easily assimilated by the enzymes in barley malt. This ensures a smooth brewing process.
- Normal Sparge Time: The Flaked White Wheat does not affect your sparge time, allowing you to maintain your brewing schedule.
- Color Contribution: The wheat flakes contribute less color than wheat malt, providing a lighter hue to your beer.
- Foam and Head Retention: The Flaked White Wheat enhances the foam and head retention of your beer, giving it a professional finish.

In addition to beer brewing, the Flaked White Wheat 50 lb can also be used in baking. Its gelatinized starches can improve the texture and moisture retention of your baked goods, making it a versatile addition to your kitchen.

So, whether you're a home brewer looking to perfect your craft, or a baker seeking to elevate your recipes, the Flaked White Wheat 50 lb is a valuable ingredient to have on hand.

TYPICAL ANALYSIS
Bushel Wt.................................................................... 60 lb
Plump...........................................................................89%
Thru................................................................................1%
Moisture ....................................................................12.0%
Protein.......................................................................10.0%
*Color .............................................................................2.0
*ºLovibond, Series 52, ½” Cell

KOSHER CERTIFICATION
UMK Pareve

STORAGE AND SHELF LIFE

Store in a temperate, low humidity, pest free environment at temperatures of <90 ºF. Improperly stored malts are prone to loss of freshness and flavor. Whole kernel diastatic and preground malts are best when used within 6 months from date of manufacture. Whole kernel roasted malts may begin experiencing a slight flavor loss after 18 months.

FLAVOR & COLOR CONTRIBUTIONS
 Flavor: Wheat Flour
 Color: Contributes light straw color

CHARACTERISTICS / APPLICATIONS
 Imparts less sweetness and full body
 Use for traditional Belgian wheat beers
 Enhances foam stability
 Up to 40% Lambic beers