{"title":"Voyager Craft Malt and Organically Greenwood","description":null,"products":[{"product_id":"wheat-grain-soft-red-beaufort-biodynamic-20kg","title":"Wheat Grain Soft Red Biodynamic 20kg | Beaufort Variety","description":"\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eGrown from the Beaufort variety of certified organic Australian soft red wheat, this whole grain is ideal for home milling into flour for cakes, biscuits, pastries and other baked goods. Mill fresh at home and discover how wheat variety influences the flour you bake with.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eAbout the Variety\u003c\/h2\u003e\n\u003cp\u003eNot all wheat is the same.\u003c\/p\u003e\n\u003cp\u003eMost people keep just one flour in the pantry, but professional bakers often choose different flours for different jobs. Just as a strong wheat helps build the structure needed for a lofty loaf of bread, a soft wheat brings different qualities to the kitchen.\u003c\/p\u003e\n\u003cp\u003eSoft wheats like Beaufort are naturally suited to cakes, biscuits, pastries and other baked goods where a tender crumb is preferred. With less gluten development than a typical bread wheat, they allow chemical raising agents such as baking powder to do the work while giving ingredients like butter, eggs and fruit a greater opportunity to shine.\u003c\/p\u003e\n\u003cp\u003eFor home millers, keeping both a strong and a soft wheat on hand opens up far more possibilities than relying on a single variety. Mill a strong wheat for bread, then switch to Beaufort when you're baking cakes, scones or shortbread. It's the same idea as choosing the right apple for eating fresh or baking. Different varieties have different strengths.\u003c\/p\u003e\n\u003cp\u003eThe variety sets the possibilities. The season helps determine how those possibilities are expressed.\u003c\/p\u003e\n\u003ch2\u003eAbout the Grower\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eEvery grain begins with a grower.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis Beaufort wheat is grown organically by Chris and Samantha Greenwood in New South Wales. We're looking forward to getting to know Chris and Samantha better and sharing more about their farm, their growing philosophy and what led them to choose the Beaufort variety.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eInterestingly, we discovered this grain while searching for something quite different. As we began talking with Stu and Brad at Voyager Craft Malt about sourcing Australian malted grains, they introduced us to Beaufort. We'd been searching for a quality soft wheat to complement our growing range of Australian grain varieties, and this one immediately caught our attention. Voyager's close relationships with Australian growers allow grains like Beaufort to find their way beyond the malting industry and into the hands of home millers.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhy We Love It\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBeaufort soft red wheat variety.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eCertified organic Australian grain.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIdeal for home milling.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWell suited to cakes, biscuits and pastries.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSelected through Voyager Craft Malt's grower network.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eA chance to experience how wheat variety influences baking.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMilling \u0026amp; Baking\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhole grain gives you complete control over freshness and flour extraction.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMill immediately before baking for maximum freshness, or adjust your milling to suit your preferred texture. Beaufort is particularly well suited to recipes where a softer flour is traditionally preferred, including:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eCakes\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBiscuits\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003ePastries\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMuffins\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eScones\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003ePancakes\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eCrackers\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eLike all wheat, the final characteristics of the flour will vary with the season, growing conditions and your milling method.\u003c\/span\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan style=\"color: rgb(48, 76, 69); text-decoration: underline;\"\u003eFAQs\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhat makes Beaufort a soft wheat?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBeaufort is a soft red wheat variety. Soft wheats generally produce flour that is well suited to cakes, biscuits and pastries, while stronger wheats are often preferred for breads that rely on greater gluten development.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhy buy whole grain instead of flour?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhole grain allows you to mill flour immediately before baking, giving you complete control over freshness and the texture of the finished flour.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIs this wheat suitable for bread?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eYes. Beaufort can certainly be used for bread, but it will produce a different style of loaf to a strong bread wheat. The dough will generally be softer, with less gluten development and a more tender crumb.\u003c\/p\u003e\n\u003cp\u003eBecause soft wheats typically absorb less water than strong wheats, you'll often achieve better results by reducing the hydration of your favourite bread recipe. If you're accustomed to baking with a strong wheat, start with slightly less water and adjust as needed until you become familiar with how Beaufort behaves.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIs Beaufort an Australian wheat variety?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes. Beaufort is a modern Australian wheat variety grown under Australian conditions and selected by Sovereign Foods as part of our growing range of distinctive Australian grains.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWill every harvest behave the same?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eNo. The variety provides the foundation, but each season's weather, soil conditions and growing environment influence the final grain. That's one of the reasons we enjoy working directly with growers and milling whole grain fresh.\u003c\/span\u003e\u003c\/p\u003e","brand":"Organically Greenwood","offers":[{"title":"Default Title","offer_id":43319226958033,"sku":"WHT-GRN-BFT-20KG","price":100.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/3314\/2737\/files\/product-soft-red-wheat-grain-organic-20kg.jpg?v=1790131620"},{"product_id":"wheat-grain-soft-red-beaufort-biodynamic-5kg","title":"Wheat Grain Soft Red Biodynamic 5kg | Beaufort Variety","description":"\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eGrown from the Beaufort variety of certified organic Australian soft red wheat, this whole grain is ideal for home milling into flour for cakes, biscuits, pastries and other baked goods. Mill fresh at home and discover how wheat variety influences the flour you bake with.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eAbout the Variety\u003c\/h2\u003e\n\u003cp\u003eNot all wheat is the same.\u003c\/p\u003e\n\u003cp\u003eMost people keep just one flour in the pantry, but professional bakers often choose different flours for different jobs. Just as a strong wheat helps build the structure needed for a lofty loaf of bread, a soft wheat brings different qualities to the kitchen.\u003c\/p\u003e\n\u003cp\u003eSoft wheats like Beaufort are naturally suited to cakes, biscuits, pastries and other baked goods where a tender crumb is preferred. With less gluten development than a typical bread wheat, they allow chemical raising agents such as baking powder to do the work while giving ingredients like butter, eggs and fruit a greater opportunity to shine.\u003c\/p\u003e\n\u003cp\u003eFor home millers, keeping both a strong and a soft wheat on hand opens up far more possibilities than relying on a single variety. Mill a strong wheat for bread, then switch to Beaufort when you're baking cakes, scones or shortbread. It's the same idea as choosing the right apple for eating fresh or baking. Different varieties have different strengths.\u003c\/p\u003e\n\u003cp\u003eThe variety sets the possibilities. The season helps determine how those possibilities are expressed.\u003c\/p\u003e\n\u003ch2\u003eAbout the Grower\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eEvery grain begins with a grower.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis Beaufort wheat is grown organically by Chris and Samantha Greenwood in New South Wales. We're looking forward to getting to know Chris and Samantha better and sharing more about their farm, their growing philosophy and what led them to choose the Beaufort variety.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eInterestingly, we discovered this grain while searching for something quite different. As we began talking with Stu and Brad at Voyager Craft Malt about sourcing Australian malted grains, they introduced us to Beaufort. We'd been searching for a quality soft wheat to complement our growing range of Australian grain varieties, and this one immediately caught our attention. Voyager's close relationships with Australian growers allow grains like Beaufort to find their way beyond the malting industry and into the hands of home millers.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhy We Love It\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBeaufort soft red wheat variety.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eCertified organic Australian grain.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIdeal for home milling.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWell suited to cakes, biscuits and pastries.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSelected through Voyager Craft Malt's grower network.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eA chance to experience how wheat variety influences baking.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMilling \u0026amp; Baking\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhole grain gives you complete control over freshness and flour extraction.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMill immediately before baking for maximum freshness, or adjust your milling to suit your preferred texture. Beaufort is particularly well suited to recipes where a softer flour is traditionally preferred, including:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eCakes\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBiscuits\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003ePastries\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMuffins\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eScones\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003ePancakes\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eCrackers\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eLike all wheat, the final characteristics of the flour will vary with the season, growing conditions and your milling method.\u003c\/span\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan style=\"color: rgb(48, 76, 69); text-decoration: underline;\"\u003eFAQs\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhat makes Beaufort a soft wheat?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBeaufort is a soft red wheat variety. Soft wheats generally produce flour that is well suited to cakes, biscuits and pastries, while stronger wheats are often preferred for breads that rely on greater gluten development.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhy buy whole grain instead of flour?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhole grain allows you to mill flour immediately before baking, giving you complete control over freshness and the texture of the finished flour.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIs this wheat suitable for bread?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eYes. Beaufort can certainly be used for bread, but it will produce a different style of loaf to a strong bread wheat. The dough will generally be softer, with less gluten development and a more tender crumb.\u003c\/p\u003e\n\u003cp\u003eBecause soft wheats typically absorb less water than strong wheats, you'll often achieve better results by reducing the hydration of your favourite bread recipe. If you're accustomed to baking with a strong wheat, start with slightly less water and adjust as needed until you become familiar with how Beaufort behaves.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIs Beaufort an Australian wheat variety?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes. Beaufort is a modern Australian wheat variety grown under Australian conditions and selected by Sovereign Foods as part of our growing range of distinctive Australian grains.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWill every harvest behave the same?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eNo. The variety provides the foundation, but each season's weather, soil conditions and growing environment influence the final grain. That's one of the reasons we enjoy working directly with growers and milling whole grain fresh.\u003c\/span\u003e\u003c\/p\u003e","brand":"Organically Greenwood","offers":[{"title":"Default Title","offer_id":43319227056337,"sku":"WHT-GRN-BFT-5KG","price":30.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/3314\/2737\/files\/product-soft-red-wheat-grain-organic-5kg.jpg?v=1790142007"},{"product_id":"wheat-grain-malted-beaufort-biodynamic-1kg","title":"Malted Wheat Grain Biodynamic 1kg | Diastatic","description":"\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eCrafted by Voyager Craft Malt from biodynamic Australian wheat, this gently kilned diastatic malted grain is supplied whole for maximum freshness. Mill immediately before use and add in small quantities to bread doughs to support fermentation, improve crust colour and contribute a subtle malt flavour.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eAbout the Malt\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eMalting begins by allowing the grain to germinate under carefully controlled conditions. As the grain begins to sprout, it naturally develops enzymes, including \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ealpha-amylase\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, which prepare the young plant to convert stored starch into sugars for growth.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBefore the shoot (known as the \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eculm\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e) grows too large and begins consuming those valuable starch reserves, the germination process is halted. The grain is then gently kilned to remove moisture while preserving the natural enzymatic activity developed during sprouting. This careful balance is what creates \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ediastatic malt\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhen used in bread dough, these enzymes continue breaking starch into fermentable sugars as the dough ferments. These sugars provide a steady food source for the yeast and also contribute to the \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eMaillard reaction\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, the natural browning process responsible for the rich crust colour, aroma and complex flavours that develop during baking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis enzymatic activity is measured as \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ediastatic power\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, with this malt typically testing around \u003cstrong\u003e287\u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e WK\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e. Because of its high diastatic power, it is designed to be used in small quantities rather than as a flour replacement. Diastatic malt is typically used at around \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e0.5–2% of the total flour weight\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e. We recommend starting at around \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e0.5%\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e and increasing gradually over successive bakes until you find the percentage that best suits the characteristics of your flour and the style of bread you're baking.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eAbout Voyager Craft Malt\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eOur search for Australian malted grains introduced us to Stu and Brad at Voyager Craft Malt in Whitton, New South Wales.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhat began as a conversation about supplying malt soon became a discussion about Australian grain varieties, provenance and the relationships behind every harvest. Through Voyager's close partnerships with Australian growers, we've been able to introduce specialty malted grains alongside the whole grains that inspired them.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eEvery Voyager malt begins with carefully selected Australian grain before being germinated, kilned and prepared for brewing, distilling and baking.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhy We Love It\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eCrafted from biodynamic Australian wheat.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eGently kilned to preserve natural enzymatic activity.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSupplied as whole grain for maximum freshness.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMill immediately before use.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIdeal for bread baking.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eProduced by Voyager Craft Malt in Whitton, NSW.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv style=\"background-color: #f2eee9; border-left: 4px solid #9B592D; padding: 16px 18px; margin: 22px 0;\"\u003e\n  \u003cp style=\"margin: 0; color: #304C45;\"\u003e\n    \u003cstrong\u003eA note about this grain:\u003c\/strong\u003e You may occasionally find a small amount of vetch or other field material amongst the malted wheat. We recommend giving the grain a quick visual check and removing any foreign seeds before milling.\n  \u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eGetting Started\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eDiastatic malt is designed to be used in small quantities.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAs a starting point, we recommend using around \u003cstrong\u003e0.5% of the total flour weight\u003c\/strong\u003e. Every flour is different, so increase gradually over successive bakes until you achieve the baking performance you're looking for.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eFor the finest malt flour, you may wish to sift and remill any larger particles after the first pass through your mill.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAdditional Product Information\u003c\/span\u003e\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eParameter\u003c\/span\u003e\u003c\/th\u003e\n\u003cth\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eTypical Value\u003c\/span\u003e\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eDiastatic Power\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003e287 WK\u003c\/strong\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cem\u003eTypical values may vary slightly between production batches.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan style=\"color: rgb(48, 76, 69); text-decoration: underline;\"\u003eFAQs\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhat is diastatic malt?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eDiastatic malt is grain that has been germinated and gently kilned to preserve the natural enzymes produced during malting. These enzymes can support fermentation when the malt is used in small quantities during bread making.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhy is it used in such small amounts?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eDiastatic malt has a high level of enzymatic activity, so a little goes a long way. Rather than replacing flour, it's used to complement it.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eHow much should I use?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAs a starting point, use around \u003cstrong\u003e0.5% of the total flour weight\u003c\/strong\u003e. The ideal amount depends on the characteristics of your flour and the recipe you're making, so increase gradually over successive bakes until you find the level that best suits your baking.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhy is this supplied as whole grain?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhole grain helps preserve freshness during storage. Mill immediately before use to produce fresh diastatic malt flour. If you prefer a finer flour, sift and remill the coarser particles after the first pass.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIs this suitable for brewing and distilling?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes. While we've selected this product with bakers and home millers in mind, it can also be used for brewing and distilling applications.\u003c\/span\u003e\u003c\/p\u003e","brand":"Voyager Craft Malt","offers":[{"title":"Default Title","offer_id":43319235150033,"sku":"WHT-MLTD-BFT-1KG","price":10.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/3314\/2737\/files\/product-malted-wheat-grain-red-organic-1kg.jpg?v=1790144360"},{"product_id":"barley-grain-malted-roasted-biodynamic-1kg","title":"Malted Barley Grain Roasted Biodynamic 1kg | Non-Diastatic","description":"\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eA biodynamic Australian barley, malted and roasted by Voyager Craft Malt in Whitton, NSW. Unlike \u003c\/span\u003e\u003ca href=\"https:\/\/sovereignfoods.com.au\/products\/wheat-grain-malted-beaufort-biodynamic-1kg\" title=\"Link to the Diastatic malted wheat grain on the Sovereign Foods Website\"\u003ediastatic malt\u003c\/a\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e, this roasted malt has no remaining diastatic activity and is used primarily to introduce colour, aroma and roasted flavour to breads and other baked goods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSupplied as whole grain so you can mill immediately before use.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAbout the Malt\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMalting begins by allowing barley to germinate under carefully controlled conditions. As the grain begins to sprout, it develops enzymes, including alpha-amylase, which prepare the young plant to convert its stored starch into sugars for growth.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBefore the young shoot grows too far and begins consuming those starch reserves, the maltster halts germination by drying and kilning the grain. What happens next depends on the type of malt being made.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWith a \u003cstrong\u003ediastatic malt\u003c\/strong\u003e, the grain is kilned gently enough to preserve much of its enzymatic activity. With this malt, Voyager takes the process further by roasting the barley at higher temperatures. The additional heat develops deeper colour, aroma and flavour while deactivating the enzymes developed during germination.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThe result is a \u003cstrong\u003enon-diastatic malt with a diastatic power of 0 WK\u003c\/strong\u003e. Rather than being used for its effect on starch conversion, it is added for the character created during roasting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eVoyager classifies this style as a \u003cstrong\u003eChocolate Malt\u003c\/strong\u003e, with tasting notes of cocoa, iced coffee, caramel and burnt toast, accompanied by slight sweetness and a smooth bitterness. These descriptions refer to the characteristics created naturally through roasting. No chocolate or coffee is added.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAbout Voyager Craft Malt\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eOur search for Australian malted grains introduced us to Stu and Brad at Voyager Craft Malt in Whitton, NSW.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eVoyager works with Australian growers to transform locally grown grains through malting, kilning and roasting. By carefully controlling germination and the application of heat, the maltster can produce very different ingredients from the same basic process, from pale malts that retain substantial enzymatic activity through to deeply roasted malts where colour and flavour become the focus.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis roasted malt is made from biodynamic Australian barley grown by Chris Greenwood at Coleambally, NSW.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhy We Love It\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAustralian grown biodynamic barley\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eGrown by Chris Greenwood at Coleambally, NSW\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMalted and roasted by Voyager Craft Malt in Whitton, NSW\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eNon-diastatic, with a diastatic power of 0 WK\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSupplied as whole grain for milling immediately before use\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAdds colour, aroma and roasted character to baking\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eVoyager describes notes of cocoa, iced coffee, caramel and burnt toast, with slight sweetness and smooth bitterness\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMilling \u0026amp; Baking\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis roasted malt is supplied as whole grain, allowing you to mill only what you need immediately before baking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eUnlike diastatic malt, there is no functional requirement to use a particular amount to achieve enzymatic activity. Instead, the amount you use determines how strongly the roasted malt influences the colour, aroma and flavour of your finished bake.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eA small addition can introduce subtle colour and roasted complexity. As the amount increases, the darker toasted and roasted characteristics will become progressively more prominent.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWe recommend \u003cstrong\u003estarting conservatively and adjusting over successive bakes\u003c\/strong\u003e. The right amount will depend on your flour, recipe and the flavour you are trying to create. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSo start between \u003cstrong\u003e2-5% of total grain content\u003c\/strong\u003e and see how you go. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWe are continuing to experiment with this malt ourselves and will refine our baking guidance as we learn more about how it behaves with different flours and styles of bread.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAdditional Product Information\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eGrain:\u003c\/strong\u003e Barley\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Malted and roasted\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eMalt Style:\u003c\/strong\u003e Voyager Chocolate Malt\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eDiastatic:\u003c\/strong\u003e Non-Diastatic\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eDiastatic Power:\u003c\/strong\u003e 0 WK\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eMaltster:\u003c\/strong\u003e Voyager Craft Malt\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eGrower:\u003c\/strong\u003e Chris Greenwood\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eGrowing Region:\u003c\/strong\u003e Coleambally, NSW\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eCertification:\u003c\/strong\u003e Biodynamic\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eCountry of Origin:\u003c\/strong\u003e Australia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eTechnical values are based on the current batch and may vary between harvests.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eFAQs\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eWhat is non-diastatic malt?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eNon-diastatic malt is malt that no longer has active starch-converting enzymes. In this case, the barley is malted and then roasted at temperatures high enough to deactivate the enzymes developed during germination.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eRather than being used for enzymatic activity, it is used for the colour, aroma and flavour created during roasting.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eHow is this different from your Diastatic Malted Wheat?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBoth products begin with the process of malting, where grain is allowed to germinate and naturally develops enzymes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThe difference comes with heat. Our Diastatic Malted Wheat is gently kilned to preserve enzymatic activity and is used in small quantities for its effect on dough and fermentation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis malted barley is roasted further. The additional heat deactivates those enzymes while developing much deeper colour and roasted flavours. Its diastatic power is therefore 0 WK.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eWhy does Voyager call it Chocolate Malt?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eChocolate Malt is a malt style traditionally used to describe deeply roasted malt with dark colour and roasted characteristics.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eVoyager describes this malt as having notes of cocoa, iced coffee, caramel and burnt toast, with slight sweetness and smooth bitterness. These are tasting notes rather than added ingredients.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eDoes it contain chocolate or coffee?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eNo. It is malted and roasted barley. The cocoa and coffee-like characteristics develop naturally during roasting.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eHow much should I use?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThere is no single correct amount because this malt is being used primarily for flavour, aroma and colour rather than enzymatic activity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWe recommend starting with a small amount and increasing it over successive bakes until you find the balance you prefer. Roasted malt can become quite assertive as the quantity increases.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAs we continue baking with this malt ourselves, we'll add more detailed usage guidance based on our experience.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eWhy is it supplied as whole grain?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eKeeping the roasted malt whole allows you to mill only what you need immediately before use, retaining more of the freshly milled aroma and character.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eCan I use it for brewing or distilling?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes. Roasted malts such as this are traditionally used in brewing and can also have applications in distilling. We offer it as whole grain for home millers and bakers interested in exploring the flavour and colour that malted and roasted Australian grain can bring to baking.\u003c\/span\u003e\u003c\/p\u003e","brand":"Voyager Craft Malt","offers":[{"title":"Default Title","offer_id":43322760298705,"sku":"BLY-MLTD-CHOC-1KG","price":10.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/3314\/2737\/files\/product-malted-barley-grain-organic-non-diastatic-1kg.jpg?v=1790144529"},{"product_id":"barley-black-organic-in-conversion-750g","title":"Barley Grain Ethiopian Black 750g | Hull-Less | In-Conversion","description":"\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAn ancient hull-less heirloom barley, grown in Australia by Chris and Sam Greenwood at Coleambally, NSW. Ethiopian Black Barley is distinguished by its naturally dark grain and its long history as a food crop.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eUnlike most modern barley, its hull separates readily from the kernel, making the whole grain particularly well suited to cooking and home milling. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAbout Ethiopian Black Barley\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv style=\"background-color: #f2eee9; border-left: 4px solid #9B592D; padding: 16px 18px; margin: 22px 0;\"\u003e\n  \u003cp style=\"margin: 0; color: #304C45;\"\u003e\n    \u003cstrong\u003eA note about this grain:\u003c\/strong\u003e As a minimally processed, hull-less whole grain, you may occasionally find small pieces of chaff amongst the barley. The grain has been cleaned, but some light harvest material can remain. We recommend giving the grain a quick visual check before cooking or milling.\n  \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eEthiopian Black Barley is an ancient heirloom grain with a history stretching back thousands of years. Common searches trace the variety to around 4500 BC and describe it as having historically been an important food grain across parts of North Africa, the Middle East and the Himalayas.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhat makes this barley particularly interesting to us is that it is \u003cstrong\u003ehull-less\u003c\/strong\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMost barley has a tough hull that remains tightly attached to the kernel after harvest and needs to be mechanically removed before the grain is eaten. Hull-less barley is different. Its hull is naturally loose and separates readily during harvesting and handling, leaving the grain intact without requiring the same degree of processing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThat makes Ethiopian Black Barley particularly interesting as a whole food grain. It can be cooked whole or milled directly into wholegrain flour, retaining the parts of the kernel that can otherwise be removed when barley is pearled.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIts naturally dark colour is another distinctive characteristic of the variety rather than the result of roasting or processing.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eGrown by Chris \u0026amp; Sam Greenwood\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis Ethiopian Black Barley is grown by Chris and Sam Greenwood at Coleambally in the Riverina region of NSW.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThe Greenwoods also grow other grains supplied through Voyager Craft Malt, which is how we first came across this unusual barley.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThe current crop was sown in May 2025 and harvested in November. A dry spring finish resulted in modest yields and a somewhat smaller grain, another reminder that grain is an agricultural product and each season leaves its mark on the harvest.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThe current crop tested at \u003cstrong\u003e13.2% protein\u003c\/strong\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhat Does ‘In Conversion’ Mean?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis particular crop comes from a newer parcel of land on Chris and Sam's farm that is currently \u003cstrong\u003ein conversion\u003c\/strong\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eConversion is the transition period during which land is being managed towards organic or biodynamic certification but has not yet completed the required certification period.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWe think crops grown during this period deserve a market too. Transitioning additional land takes time, and supporting growers through that process helps make it possible for more Australian farmland to move into certified organic and biodynamic production.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eFor that reason, we identify this grain as \u003cstrong\u003eIn Conversion\u003c\/strong\u003e rather than describing it as certified organic or biodynamic.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhy We Love It\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAncient heirloom barley with origins stretching back thousands of years\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eHull-less, making it particularly suited to eating and home milling\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eNaturally dark grain\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAustralian grown by Chris and Sam Greenwood at Coleambally, NSW\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eCurrent crop tests at 13.2% protein\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eCan be cooked whole or freshly milled into flour\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eGrown on land currently in conversion\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAn opportunity to support an Australian grower while additional farmland moves through the conversion process\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eCooking \u0026amp; Milling\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eCooking Whole\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eEthiopian Black Barley can be cooked and used much like other whole barley grains. Its firm texture makes it suitable for soups, salads, grain bowls and other dishes where you want the barley kernel to remain a distinct part of the dish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBecause this is a whole, hull-less grain rather than pearled barley, cooking times will be longer. Soaking before cooking can help reduce the cooking time.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMilling into Flour\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThe grain can also be freshly milled into wholegrain barley flour.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBarley behaves quite differently from bread wheat. It does not have the same gluten-forming ability, so using increasing amounts in a wheat-based bread will change the structure and texture of the dough.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eRather than thinking of it as a direct replacement for bread wheat, experiment by blending freshly milled barley flour with wheat flour and adjusting the proportion according to the flavour, colour and texture you want.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIt can also be explored in biscuits, crackers, flatbreads and other baking where strong gluten development is less important.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAdditional Product Information\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eGrain:\u003c\/strong\u003e Barley\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e Ethiopian Black Barley\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eType:\u003c\/strong\u003e Hull-less heirloom barley\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eGrowers:\u003c\/strong\u003e Chris and Sam Greenwood\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eGrowing Region:\u003c\/strong\u003e Coleambally, NSW\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eGrowing Status:\u003c\/strong\u003e In Conversion\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e November 2025\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eProtein:\u003c\/strong\u003e 13.2%\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eCountry of Origin:\u003c\/strong\u003e Australia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAgricultural products naturally vary between seasons. Protein, grain size and other characteristics may change from one harvest to the next.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan style=\"color: rgb(48, 76, 69); text-decoration: underline;\"\u003eFAQs\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhy is it called Ethiopian Black Barley?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThe name refers to the grain's historical association with Ethiopia and its naturally dark kernel. The grain itself is now grown in Australia by Chris and Sam Greenwood at Coleambally, NSW.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIs Ethiopian Black Barley actually black?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThe grain is naturally darkly pigmented, although individual kernels and harvests can vary in colour. The colour is a characteristic of the grain itself and is not created by roasting.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhat does hull-less barley mean?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMost barley has a tough outer hull that remains attached to the kernel after harvest and needs to be removed before eating.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIn hull-less barley, the hull is much more loosely attached and separates readily during harvesting and handling. This makes the intact grain particularly suitable for food and home milling without first having to pearl it.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIs hull-less the same as pearled barley?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eNo.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eHull-less describes a characteristic of the barley itself. Pearling is a processing method where the outer layers of a barley kernel are mechanically abraded away.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eOur Ethiopian Black Barley is supplied as an intact whole grain rather than pearled barley.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eCan I mill it in a home grain mill?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes. Its hull-less nature is one of the reasons we were particularly interested in this grain. It can be milled directly into wholegrain barley flour using a suitable home grain mill.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eCan I make bread with Ethiopian Black Barley?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes, but barley behaves differently from bread wheat and does not provide the same gluten structure.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eFor conventional risen bread, we recommend experimenting with it as part of a blend with wheat flour rather than treating it as a direct one-for-one replacement. The proportion can then be adjusted over successive bakes according to the flavour, colour and texture you prefer.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIs this grain organic or biodynamic?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis particular crop is \u003cstrong\u003ein conversion\u003c\/strong\u003e, rather than certified organic or biodynamic.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIt is grown on a newer parcel of Chris and Sam Greenwood's farm that is progressing through the conversion process. We identify it separately so its current status is clear.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhere did you find this grain?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWe discovered Ethiopian Black Barley through a conversation we had with Stu at Voyager Craft Malt while looking for Australian grown grains and malts.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eVoyager works directly with Australian grain growers, including Chris and Sam Greenwood, and has helped connect us with some unusual grains that would otherwise be difficult for a small food business like ours to access.\u003c\/span\u003e\u003c\/p\u003e","brand":"Organically Greenwood","offers":[{"title":"Default Title","offer_id":43322771570897,"sku":"BRLY-BLK-750G","price":6.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/3314\/2737\/files\/product-black-barley-750g.jpg?v=1790144890"}],"url":"https:\/\/sovereignfoods.com.au\/collections\/voyager-craft-malt-and-organically-greenwood.oembed","provider":"Sovereign Foods","version":"1.0","type":"link"}