Torrified wheat is an unmalted whole-kernel wheat that has been heat treated and in a sense, "popped." This treatment results in a cellular breakdown that allows starches to be more readily hydrated and available for conversion by enzymes present in the mash. Torrified wheat needs to be mashed with other malted grains that have extra diastatic power for conversion, and must be milled. It can be used to add body, head retention and fermentables to a beer.
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