Origin: |
Wheat most probably originated in Asia or the Middle East. Archaeological discoveries prove that wheat has been cultivated since about 4000 B.C. and has been spread successively as simple varieties from Asia to Europe via the Nile Delta.
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| Appearance: |
Brownish grains
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| Taste: |
Malted wheat is sweet and individual in taste.
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| Uses: |
Bread-making is probably the best-known use for wheat. Malted wheat, however, is perhaps better known as an ingredient of beer. Like wheat, malted wheat is quite versatile, though. It can be added to breads, muslis and other dishes to sweeten them.
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| What is Malt? |
Water is added to the wheat grains which leads to germination (malting). This process is interrupted after several days and the grain is dried at approx. 60deg celcius (oast). The grain can then be processed further, for example into flakes, or added to dishes as it is.
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| Contents: |
During the Malting process, two important enzymes (alpha-amylase and beta-amylase) are produced, which turn the starch within the grain into dextrin and maltose during mashing. Otherwise, the contents of the grain are largely the same as those usually found in wheat.
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| Produkte: |
Malted Wheat - shredded
Malted Wheat - whole-flour
Malted Wheat - flakes
Malted Wheat - shredded, organic
Malted Wheat - whole-flour, organic
Malted Wheat - flakes, organic
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