Rice – Flaked Torrefied – Crisp – per kg
R45.00 incl. VAT
Crisp – Flaked Torrefied Rice – Flaked Torrefied Rice consists of rice grains that have been cooked at high temperature, resulting in gelatinisation of the starchy endosperm, and then flaked. It lightens wort colour, reduces protein levels and imparts a characteristic dryness to finished beers. Rice has low gluten so can be used for crafting low gluten products.
Crisp – Flaked Torrefied Rice
Dryness and Crisp Finish
Flaked Torrefied Rice consists of rice grains that have been cooked at high temperature, resulting in gelatinisation of the starchy endosperm, and then flaked. It lightens wort colour, reduces protein levels and imparts a characteristic dryness to finished beers. Rice has low gluten so can be used for crafting low gluten products.
See product leaflet under the attachment tab,
|Dimensions||20 × 30 × 25 cm|
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Flaked Torrefied Rice - Product LeafletDownload
Product leaflet showing information and typical analysis.
Brand: Cactus Craft
Crisp – In the 1840s English maltsters developed air kilning techniques that would pave the way for light coloured beers. German brewers took this technique back to Vienna and Munich respectively and the malt styles were born. Our Vienna Malt is made from English 2-row spring barley and is kilned to a slightly higher temperature than our Best Ale Malt. The result is a golden-hued wort with a sweet, bread-like aroma and flavour. Since it is a conventionally kilned malt, Vienna can be used as a base and is perfect for creating its namesake, Vienna lager, in addition to other styles.
Crisp – Dark Munich – A magical thing happens when amino acids and reducing sugars combine at critical temperatures; the Maillard reaction. Starting with higher protein spring barley we germinate to higher levels of modification then adjust early kilning conditions to utilise the malt enzymes to hydrolyse protein and convert starch in sugars.
Finally, a long drying phase with a higher temperature results in the Maillard reaction taking place to produce pronounced rich malt, freshly baked bread crust and the characteristic Munich bite at the back of the palate.
Crisp Amber Malt/Biscuit Malt – This is the palest malt made using a roasting technique. After conventional kilning, the malt is dry and pale in colour hence it is known as “white malt”. It is transferred to our Speciality Malt Plant and passes through the roasting column where the flavour is transformed through the application of heat. The temperatures used through the column determine the colour and fl avour of the roasted malt. Amber Malt is typified by a dry, toasted biscuit finish and can add an amber hue to the beer.
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