Wheat malt

Bourbon. Bourbon, and also rye, wheat, malt, and rye malt whiskeys, are made from a fermented mash not less than 51% com, rye, wheat, malt, or rye malt, respectively. They are distiUed at not over 160° proof and matured at not more than 125° proof in new charred oak barrels and bottled at not less than 80° proof. If stored for less than four years, it must be declared on the label. 

Malt sprouts are obtained from malted barley by the removal of the rootlets and sprouts which may include some of the malt hulls, other parts of malt and foreign material unavoidably present. The traded product must contain not less than 24% CP. The term malt sprouts, when applied to a corresponding portion of other malted cereals, must be in a qualified form i.e. Rye Malt Sprouts, Wheat Malt Sprouts, etc. Malt sprouts are also known as malt culms in some countries. IFN 5-00-545 Barley malt sprouts dehydrated IFN 5-04-048 Rye malt sprouts dehydrated IFN 5-29-796 Wheat malt sprouts dehydrated. 

V pounds Baird pale malt Vb pound crystal malt, 40° Lovibond V4 pound wheat malt... 

Vi pounds wheat malt 5V4 pounds Klages malt... 

Wheat malt is mixed with barley malt in a ratio of 40 60 in the production of top fermented beer. 

Selected examples of top fermented beers from Germany are Berlin weiss beer, brewed from a wort having 7-8% solids from barley and wheat malts and inoculated at fermentation with yeast and lactic acid bacteria Bavarian weiss beer brewed from weakly-smoked barley malt with a little wheat malt and fermented only with yeast Graetzer beer made from wheat malt with a smoky flavor and with a stemwort content of... 

Barley flour (also see MALT FLOUR WHEAT MALT FLOUR.l... 

Imitation cheeses made from flour Flours (wheat, malted barley, and soy) are the major ingredients of a line of newly developed, dried, imitation cheese products designed for institutional food service. The products contain from 15 to 19% of high quality protein because the flour proteins are complemented by those in the dried buttermilk, dried cheese, and dried whey ingredients. They may be stored at room temperature for up to a year without losing their quality. 

In an exhaustive study of Lachenmeier et al., metabolic fingerprinting and PCA allowed the classification of beers in relation to types and origin furthermore, beers made from barley or wheat malt could be distinguished as well as brewing sites [48]. 

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