Since 1870 we’ve lived and breathed malting. With this passion and expertise, and by combining traditional and modern techniques, we create an impressive range of malted and non-malted products, including several unique and exclusive barley malts.
There is nothing more we love than talking to brewers and distillers so if you have any questions, or would like to arrange a call with a member of our team, please feel free to get in touch – we would love to hear from you!
Behind every standout lager is a thoughtful selection of ingredients, and at Crisp Malt, that includes one of the most understated yet impactful brewing adjuncts: Flaked Torrefied Rice. Produced by Micronized Food Products (MFP), the specialized cereals division of Crisp Malt, this ingredient delivers a clean, crisp finish that has become a favorite among brewers seeking refinement and drinkability in their beers.
“We produce brewing ingredients, animal feeds, and pet foods, but our main focus at MFP is brewing,” says Andrew Shentell, General Manager at MFP. “Crisp acquired our site in 2014 because they wanted a full suite of brewing ingredients. We’ve seen growth ever since.”
While many brewers are familiar with rice as a neutral adjunct, what sets Crisp’s Flaked Torrefied Rice apart is the specific varieties used. Crisp sources rice grown in climates that naturally produce grain with low amylose content—an essential trait for brewing.
“We’re looking for high-yielding varieties that give us a good extract and are easy to process. Some of that is down to the starch and gelatinization characteristics of the grain,” says Shentell.
Sourcing has evolved over time, moving away from regions with complex supply chains to more stable areas like Turkey and Egypt. While the exact varieties remain proprietary, the focus is clear: high extract potential, processability, and consistency.
The rice used in Flaked Torrefied Rice is chosen for its soft texture and low amylose content. These characteristics make it particularly desirable for brewing, as they gelatinize easily and are more readily converted into fermentable sugars. This contrasts with rice varieties that contain higher amylose levels and are less suitable for brewing without pre-cooking.
“It delivers a crisp finish and is very easy to integrate into most brewhouse setups,” says Mike Benson, Crisp’s UK Technical Sales Manager. “That usability, along with its neutral flavor, is a big part of why brewers trust it.”
At MFP’s facility in North Yorkshire, Flaked Torrefied Rice is produced through a rapid and efficient process. After arriving as food-grade, optically sorted white rice, the grains are subjected to a high-temperature, short-duration infrared heating system—the “torrefication” process.
“We feed the rice onto a conveyor, heat it with infrared, and then send it directly into heavy flaking rolls while it’s still hot,” says Shentell. “That thermal shock breaks down the starches and increases gelatinization by about 25%.”
The final product is a thin, easy-to-use flake that needs no additional cooking or milling. “It does the job of both a cereal cooker and a mill,” Shentell adds.
Brewers turn to Crisp’s Flaked Torrefied Rice to lighten wort color, reduce protein, and improve clarity and mouthfeel, especially in lagers. “It’s a great way to add fermentables while also lightening the body and finish,” says Benson. “It’s easy to integrate and doesn’t bring any distracting flavors to the table.”
In technical terms, brewers can expect high extract efficiency and low residuals. With no husk, it doesn’t aid filtration on its own, so Benson recommends using no more than 20% in the grist unless additional rice hulls are added to open up the filter bed.
“The sugars are incredibly easy to break down,” Benson says. “You get a lower finishing gravity, more alcohol, and better clarity. It’s very user-friendly.”
UK brewers have taken note of how Flaked Torrefied Rice improves beer quality.
“We use Flaked Torrefied Rice as a neutral adjunct in our Extra Nice Lager (4% ABV) to really lighten the body and accentuate the crispness,” says the team at Lost and Grounded Brewery.
Brew York agrees: “We use Flaked Torrefied Rice in one of our lagers to ensure a lighter and crisper wort and a drier finish than would be achieved from our lager malt alone. Our lagers are gluten-free, so the reduced protein this offers also really helps.”
Flaked Torrefied Rice is designed for flexibility. It works well in:
Benson notes that 10–20% of the grist is common, with 20% being ideal for styles like cold IPAs and some lagers. Brewers seeking even more complexity can combine Flaked Torrefied Rice with Flaked Torrefied Maize.
“Ten percent of each gives you that crisp dryness from the rice and a smooth character from the maize,” says Benson.
Flaked Torrefied Rice has been produced at MFP for over 15 years, originally developed for a lager brewed by Molson Coors in the UK. Since entering the US market around 2018, the product has gained popularity with craft brewers seeking consistent adjunct options that deliver subtle improvements to mouthfeel and finish.
“It’s a neutral adjunct that works particularly well in lighter styles,” says Benson. “It delivers a crisper finish and enhances drinkability without altering the flavor profile.”
For Crisp Malt, it’s all part of their commitment to producing technically sound ingredients that make brewers’ lives easier while elevating the final pint.
Explore the Range Discover Crisp Malt’s full lineup of non-malted cereals, heritage malts, and base malts. Whether you’re crafting the next award-winning lager or refining a gluten-free recipe, Crisp’s ingredients deliver performance, character, and reliability. Learn more here.
Back to top
