The Swaen FLAKED BARLEY
The Swaen FLAKED BARLEY increases the volume of fermentable sugars, without any additional body or taste. You can expect some extra haziness above 10%, consider this when brewing a low EBC beer. As whole grains require a long gelatinizing process, brewers usuallychoose the flaked version.
Product families
Applications
- Beer Brewing
- Liquor & Spirits
Product Families
- Flours & Grains Products
- Other Whole Foods & Extracts
Other characteristics
- Ingredient Name
- Barley Malt
- Usage
All types of beer.; Results - Stronger head retention, smoother flavor.
- Markets
- Food & Nutrition
- Ingredient
- Barley Malt
- Regulations
All our malts are manufactured in strict conformity with the internationally accepted requirements HACCP (Hazard Analysis of Critical Control Points). All our malts conform to EU and International regulations regarding the maximum allowable residues of pesticides, herbicides, fungicides, insecticides, as well as traces of mycotoxins and nitrosamines. All our malts are transported only by GMP-certified transporters.
- Technology
- Food Ingredients
- Item Packaging
25kg bags, 50kg bags, bulk, bulk in liner bag in container.
- Ingredient Origin
- Plant Origin
- Shelf Life Storage
Store in a temperate, low humidity, pest free environment at temperatures of < 40 ºC. Improperly stored malts are prone to loss of freshness and flavor. Preground Malts best when used within 6 months from date of manufacture. Whole Kernel Roasted Malts may begin experiencing a slight flavor loss after 18 months.
- Food Ingredients Functions
- Base Malt
- Food and Nutrition Applications
- Beer
Technical data
Table 1 of 1
8 rows| Characteristic | Value | Unit |
|---|---|---|
| Moisture Content | max. 12 | % |
| Energy Content | max. 328 | kJ/100g |
| Carbohydrate Content | max. 755 | KJ/100g |
| Carbohydrate Thereof Sugar | max. 1 | % |
| Fat Content | max. 15 | % |
| Fat Thereof Saturated Fatty Acids | max. 37 | % |
| Fibre Content | max. 12 | % |
| Protein Content | max. 9 | % |
