Malted cereals: malt grains, flours, kibbled grains and flakes
Germinated, then dried, malted cereals bring flavour, colour and enzymatic activity. We source active malt for bread-making and inactive malt for flavour, across five cereals and four formats.
Cereals
- Malted barley: the benchmark malt, in brewing and baking alike
- Malted wheat: for malt flours and speciality breads
- Malted rye: pronounced malty notes, rye breads and dark breads
- Malted oats and spelt: flakes and flours for breakfast cereals
Formats
- Whole grains: bread toppings, brewing
- Malt flour: bread improver, flavouring
- Kibbled grains: inclusions in breads and multigrain mixes
- Flakes: mueslis, bars, biscuits
Applications
- Bakery and viennoiserie: enzymatic activity, crust, crumb colour
- Pastry and biscuits: malt flavour, colouring
- Brewing: base malts and speciality malts
- Breakfast cereals, desserts and sauces
Documents provided
- Technical data sheet: composition, physico-chemical and microbiological characteristics
- Certificate of analysis: for every batch delivered
- Declarations: allergens, GMO status, origin
- Certifications: organic, IFS or BRC, depending on the producer selected
Packaging
- 25 kg bags, big bags, bulk
- Delivery within France, across Europe and for export
What is the difference between active and inactive malt?
Active malt, known as diastatic, retains the enzymes of germination: it aids fermentation and crust colouring. Inactive malt has been heated until those enzymes are destroyed: it contributes only its flavour and colour.
Can we receive a sample before ordering?
Yes. Tell us the cereal, the format and the intended use: we will have a sample sent to you with its technical data sheet, so you can test it in your own conditions.
Tell us the cereal, format, volume and delivery location: we will come back to you with a quotation.