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Baking malts
delicious bread with malt – pure nature

Baking malts can be used to sustainably improve the quality and taste of bread and wheat pastries. For your own recipes or to refine or vary ready-made mixtures, we offer the following malts from local conventional grains and from recognized organic cultivation:

  • Diastase malts from barley, wheat, rye, spelt

  • Malt flakes from barley, wheat, rye

  • Sour malt flour or grist

  • Maltose malt flakes from barley

  • Aromatic malt flours

  • Our production of malt, malt flour or malt flakes is done naturally – only with the help of water and heat – without any additional additives.
    So just give us a call, we will be happy to advise you!

Aromatic malt flours

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  • inactive aromatic malt flours, in the standard colours EBC 20 – 30, EBC 100 – 130
    and EBC 300

  • Intense malt aroma and appealing dark dough colours

  • Mixtures according to customer specifications possible

Rye malt flakes

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  • slightly active malt flakes (< 50 according to WK)

  • Much more aromatic than cereal flakes, but just as rich in fibre

  • Doughs become smoother during processing

Diastase malts

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  • Enzyme-active malt flours with approx. 270 – 400 diastatic power according to WK

  • Improving flour quality when amylase activity is too low

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