The torrefaction process involves roasting the bajra grains at high temperatures to produce a dark, roasted flavour and aroma, similar to coffee or chocolate.

Torrefied bajra is used as a specialty grain to add depth and complexity to the flavour profile of the beer. It is often used in darker styles of beer, such as stouts and porters, to contribute a nutty, toasty, and slightly bitter flavour. Torrefied bajra can also be used in smaller amounts in other styles of beer to add complexity to the overall flavour profile.

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