Malt products are widely used in the food industry varying from brewery, bakery, soups and sauces, fine foods and confectionary. Malt is the germinated grain, which has been dried after germination. During germination the enymes in the grain become active and start to hydrolise the starch from the endosperm into sugars. During the following drying step these sugars can be caramalized. at the same time most enzymes are denatured. The drying proces is very time and temperature dependent and determines the colour of the malt. After drying the malt is ground to make flour. Malt flours are used to colour bread in different shades.

Malt flakes are produced by flattening the grains after germination. They can be used for decoration of bread or as a component of breakfast cereals, sport or energy bars.

Our malt products are produced by Bindewald

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