The flakes undergo a steam treatment before being flattened and cooled.

Wheat flakes are often used to accompany barley malt and/or wheat malt. They will bring intensity to the cereal flavour of the beer. As a result, they are often used for white beers.

Like barley malt, the main contribution of these flakes to the brewing process is in the form of protein. The final protein quantity will be much higher, which will have an effect on head retention.

Caution: due to the high protein content, turbidity may be higher

5 – 9 EBC