Never used it. Does this stuff lend any kind of unique flavor of it's own or is it simply raw wheat pre-gelatinized by another method?
Edited by neddles, 16 August 2016 - 04:37 PM.
Posted 16 August 2016 - 03:51 PM
Never used it. Does this stuff lend any kind of unique flavor of it's own or is it simply raw wheat pre-gelatinized by another method?
Edited by neddles, 16 August 2016 - 04:37 PM.
Posted 16 August 2016 - 04:02 PM
Posted 16 August 2016 - 04:39 PM
I'm really looking to compare it with flaked wheat. Flaked can be had locally at the HFS and tastes like pretty much nothing in the quantities I use it. But if torrified offers some other flavor or… something, then maybe it is worth seeking out.
Edited by neddles, 16 August 2016 - 04:40 PM.
Posted 16 August 2016 - 04:49 PM
Posted 16 August 2016 - 05:22 PM
I have used flaked wheat but I use more torrified wheat. Flaked can cause some haziness although that's easy to fix. I'm going to go ahead and say it... you need to make two batches of bitter (or whatever) and use some percentage of flaked wheat in one and the same percentage of torrified in the other and report your findings. I'm not sure you would be able to tell the difference. Cheers my friend.
Flaked will throw some haze for sure but why wouldn't terrified?
Posted 16 August 2016 - 05:28 PM
I'm not sure. Torrified wheat looks a lot like regular wheat kernels. They always seem slightly smaller to me but you can tell it's wheat when you look at it. Flaked products always look like some kind of breakfast cereal and I always thought that whatever process that flattens the kernels was responsible for the haze. There is no technical merit to what I just said but I remember someone talking about the starchy content of flaked ingredients. I put torrified wheat into the mill and mash like any other grain and it looks very much like standard wheat and I do not get any additional haze with it. My English ales always seem to come out very clear.Flaked will throw some haze for sure but why wouldn't terrified?
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