Flaked Torrefied Oats consist of husked oat grains that have been cooked at high temperature, resulting in gelatinisation of the starchy endosperm, and then flaked.
Flaked Torrefied Oats will give a smooth, creamy mouthfeel to finished beers.
The presence of oat husk can assist with wort separation, especially if the grist contains naked grains such as malted rye.
Flaked Torrefied Oats does not require milling before being added to the mash.
|Manufacturer||Crisp Malting Group|
|Best before||Unmilled malt 12 months. Crushed malt 6 months from packing date|
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Crisp Malting Groups story started 1870 when Frederick and his brother George Smith owned a grain mill and 288 acres in Little Ryburgh. They expanded by purchasing land in East Dereham and Wells before deciding to enter into malting. They set up a Malthouse in Dereham.