Sweet and bready with notes of cracker and toast. Great for witbier, heffeweizen, and sour recipes. The higher protein content compared to barley can improve foam retention and mouth-feel in any recipe. It can be cooked whole in healthy grain salads or incorporated into hearty stews. Pale wheat malt can also be cooked whole for porridge breads, and coarsely or finely milled for straight addition to bread and pastry doughs. It can be stone ground and used as diastatic malt powder.

Recommended Utilization: Brewing: <50% | Distilling: <50% | Cooking: (call/email) | Baking: <1%

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