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Check for the "Use-by" date on the packaging of Wheat Malt.
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"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”
Description
Malt is germinated cereal grain that has been dried in a process known as "malting". Wheat Malt is the second most common malted grain used in brewing, after barley malt. Wheat Malt is the germinated wheat dried in the malting process. It is the left over product obtained when the wheat is dried, allowed to sprout, air dried again, then heated in an oven.
How is it made?
Wheat is malted with a similar malting process to malting barley. Slightly shorter steeping time as the wheat does not contain its husk, and therefore absorbs water at a quicker rate to allow for germination.