Oat Malt
From
Viking Malt
Viking Oat Malt is traditionally malted oat. Oat Malt comes with natural large husk that improves lautering process. The taste of Viking Oat Malt is soft and the impact of it is more balancing being a great base for many hop and malt cocktails. Oat Malt is also expected to bring creamy and velvety mouthfeel into your beer..
| Labeling claims | GMO-free, Kosher, Organic |
| SKU | VIK0004 |
Applications & Usage
| Application Description | For all kind of beers. Dosage rate up to 20% (30%). |
| Applications | Beverage, Beer Brewing, Liquor & Spirits |
Certifications
| Certifications & compliance | FSSC 22000, ISO 22000, ISO 9001, Koshe |
Ordering & Availability
| Minimum Order Quantity | No MOQ |
Properties
| Color | 3.5 – 6.5 |
| Extract fine | min. 58.0% dm |
| Foreign matter | max. 4 % |
| General remarks | Our malts are produced according to ISO 9001, ISO 22000 or FSSC 22000 and ISO 14001. Organic, Kosher and other specific certificates are granted locally. No GMO raw materials are used. Analysis of our malts are carried out according to EBC Analytica (or similar) when possible. Product descriptions are subjectable to crop changes. |
| Moisture | max. 7.0 % |
Regulatory & Compliance
| Labeling claims | GMO-free, Kosher, Organic |
Storage & Packaging
| Production and packaging | Viking Oat Malt is produced in Finland. As a standard malt is available in bulk, containers, big bags and 25 kg pp bags. |
| Storage and safety | Bagged malts should be stored in a cool (< 20°C), dry (< 40 RH %), odorless and pest free place. Under these conditions, unopened bags of malt can be stored for a minimum of 2 years from the date of bagging and unopened bags of crushed malt for a minimum 1 year from the date of bagging. Opened bags are beyond Viking Malt’s control, and we always recommend that opened bags are used at once. Anyhow, if opened bags are carefully re-sealed and then stored under the recommended conditions, they are expected to endure the storage times mentioned above. You should always keep the malts away from hot surfaces. Do not inhale the malt. |