The new malt is rooted in the high quality soft red winter wheat used for other company products. The team explored a warmer kilning regime that uses large volumes of warm, moist air to develop the building blocks for color and flavour development. The team succeeded to obtain a cookie dough finish with a dash of baking spice. The malt weighs in at 9 SRM and 90 percent extract. Diastatic power is 108.
