Wheat malt is produced from the highest quality wheat varieties. The requirements and procedures for producing wheat malt are similar to those for producing barley malt. Wheat malt grains are used to produce wheat-based beverages and to create a lasting head on beer. Additionally, the high protein content of this malt increases the nutritional value of the products made from it. This product can be used in industries such as brewing, baking, breakfast cereals, etc.
Sweet, malty, with a bread-like taste, light caramel
This wheat malt can be used in all styles of beer that use caramel malts. It is used to add sweetness and create appealing flavors in various beer formulations. This malt also works excellently to improve the structure, maintain the head, and enhance the aroma and taste of beer.
5-10% – for creating mild sweetness and light orange tones
10-15% – for creating moderate sweetness and orange tones
15-20% – for creating prominent sweet flavors and dark orange to mahogany colors
Without a bitter, husky, or aftertaste, reminiscent of sliced bread
Dark wheat malt has a color similar to black malt but without the bitter, husky, dry, or aftertaste. It creates the smoothest black color among different malt types and is suitable for regulating the color of any beverage.
1-2% – for minor color adjustment with little or no impact on flavor
2-5% – for color enhancement with the addition of a mild and very smooth flavor
5-7% – in larger amounts for color improvement along with the addition of a sliced and smooth flavor
Creamy, sweet, malty
This malt is used in traditional wheat styles due to its distinct wheat flour taste. It can be used as a part of the base malt in wheat malt beverages.
5% – for improving and maintaining head in all styles of beer
10-20% – commonly used in wheat beer brewing
30-40% – used with raw wheat or wheat flakes in traditional wheat styles
More than 50% – used as a base malt alone or with other base malts in some wheat beer styles
Sweet, malty
This wheat malt has a light color and can be used as a part or full base malt in wheat beer.
5% – for improving and maintaining head in any style of beer
10-20% – commonly used
30-40% – used with raw wheat or wheat flakes in traditional wheat styles
More than 50% – used as a base malt alone or with other base malts in some wheat beer styles
Natural
Healthy
Beneficial
Certified by health authorities
Low glycemic index
Obtained from whole grains
Utilizes the properties of sprouted grains
100% pure malted grains
Low-fat content and free of trans fatty acids
Store in a dry, clean, and cool environment.
The recommended storage time is three months after production.
This product can be sent in bulk to beverage factories and other related industries.
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