Our flaked/rolled products are created using a micronizing, infrared process. Our grains are tempered prior to being processed (unlike the industry standard of just using steam). This tempering and infrared toasting process gives Grain Place Foods’ rolled products a richer flavor as well as lend themselves as the perfect match with craft brewers. We can’t give all our secrets away here, but using our flaked grains in your delectable brews is easier than using whole grains and provides certain benefits, too. All are sold in 25# bags with some in 1# bags as well.
We roll the following grains:
Ethiopian Barley , Hulled Barley, Triticale, Spelt, Short Grain Brown Rice, Oats,
Hard Red Winter Wheat, Hard White Winter Wheat, Kamut Khorasan Wheat, Corn, Rye
Check out this article on micronizing and brews:
The Oxford Companion to Beer definition of micronized grains
“Micronized Grains, principally wheat and barley, are used in brewing as a relatively low-cost ingredient and, in the case of wheat, can contribute to enhanced foam in the beer. Micronized grains are mashed in with the rest of the grist and their starches are converted in the mash by malt enzymes. The term “micronized” is often used synonymously with “torrefied,” although the processes of micronization and torrefication differ. In micronization, the cereal grains are subjected to infrared radiation reflected from burner-heated ceramic tiles. The grains are conveyed along a vibrating bed below the ceramic tiles, which results in moisture being driven off the grains, causing the starchy endosperm of the grain to swell and soften. These softened grains can be either rolled (“flaked”) immediately to create flakes and cooled or cooled directly. The micronized grains are crisp and friable (rather like “puffed wheat”) and can be mixed with malted barley (which is also friable) and milled together, without the requirement for separate milling or grinding equipment, which is necessary with unprocessed, hard grains. In the torrefication process, the grain is passed through a stream of hot air at 260°C and then rolled or cooled directly. Micronized wheat is used by many brewers of traditional British ales at about 10% of the total extract level. The protein in micronized wheat is particularly useful for enhancing foam formation and retention in the beer.”
Goode, D. L., and Arendt, E. K. “Developments in the supply of adjuncts for brewing.” In Brewing new technologies, ed. C. W. Bamforth. Philadelphia: Woodhead Publishing Ltd, 2006. George Philliskirk