Increases the body and consistency of the foam of our beer.
Used in the production of Biere Blanche, Lámbica and some Grand Cru. It can be used between 20% and 40% of the total grain, as if a higher percentage is used there may be filtration problems.
Cereal flakes used for their sugars that give beer a special cereal flavor.
To obtain a good conversion of the fermentable sugars, the flakes must be crushed with the malt.
Average values per 100 g of product:
- Energy 1402 kJ / 332 kcal.
- Fats 1.5 g (saturates 0.5 g).
- Carbohydrates 64.5 (sugars 2.0 g).
- Fibers 10.0 g.
- Proteins 10.0 g.
- Salt 0.01 g.
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