Roasted cereals: roasted barley, wheat and rye, as grains and flours
Roasting develops roasted, bready, coffee and cocoa aromas, along with a natural colour measured in EBC. We source cereals roasted from light to almost black, to colour and flavour your products without additives.
Cereals
- Roasted barley: the most common, from caramel to black
- Roasted wheat: notes of crust and toasted bread
- Roasted rye: dark breads, rye breads
- Roasted oats and spelt: on request
Formats
- Whole grains: brewing, decoration
- Roasted flour: colouring of doughs and sauces
- Kibbled grains: inclusions, crunchy texture
Applications
- Bakery: speciality breads, dark breads, crumb colouring
- Brewing: amber beers, brown ales, stouts
- Desserts, ice creams and pastries: coffee and cocoa notes
- Sauces, condiments and cereal-based drinks
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
- Delivery across France, Europe and for export
How do you choose the degree of roasting?
Colour is expressed in EBC: the higher the value, the darker and more bitter the cereal. Give us the colour you are aiming for or the intended use, and we will suggest two or three references to try.
Can a roasted cereal replace a colouring?
Often, yes: it colours and flavours with a simple ingredient, declared as a cereal on the label. The dosage depends on the colour you are aiming for and is adjusted through trials.
Tell us the cereal, colour, format and volume: we will come back to you with a quotation.