I have looked exhaustively online for another source of the wheat flakes. I just am not willing to pay that much (+shipping) for the KAB flakes. I even contacted Lesaffre and Briess because they produce MWF for the commercial bakery industry. The answer was "sorry, commercial sales only."
I have thought of going to the local brewing supply house and buying some malted wheat and have them crush it; most stores and the online brewing suppliers offer the crushed option.
Ask your local brew store if they have wheat malt and ask them if they can crush it for you. I tried some crystal wheat malt (whole) in a couple of breads and it was too dark. I would look for a lighter malt, like Weyermann dark wheat malt (crushed), for experimentation.
Yes, the flakes (rye, wheat) at the brew store are unmallted. But it is a good source for them at an affordable price.
https://www.thefreshloaf.com/node/70957/20220814-malted-sandwich-bread-clas
Yippee
I have looked exhaustively online for another source of the wheat flakes. I just am not willing to pay that much (+shipping) for the KAB flakes. I even contacted Lesaffre and Briess because they produce MWF for the commercial bakery industry. The answer was "sorry, commercial sales only."
I have thought of going to the local brewing supply house and buying some malted wheat and have them crush it; most stores and the online brewing suppliers offer the crushed option.
Sorry to hear that KAF is a sole source of supply for malted wheat flakes.
I did stop to my local brewers supply house, although they did have wheat flakes, they're unmalted. So it sounds as though we've hit a dead end.
Ask your local brew store if they have wheat malt and ask them if they can crush it for you. I tried some crystal wheat malt (whole) in a couple of breads and it was too dark. I would look for a lighter malt, like Weyermann dark wheat malt (crushed), for experimentation.
Yes, the flakes (rye, wheat) at the brew store are unmallted. But it is a good source for them at an affordable price.