Malt flours are produced from several types of malted grain, like barley, wheat, oat, rye or spelt. The flours are added to bakery products to create a specific colour and taste. The malt is grounded and roasted (depending on the specific type) to a specific taste and colour shade.
Malt flours can be enzymatically active or inactive, depending on the intensity of the heat treatment they have had in the production process.
Acatris has several types of malt flours available, from different types of grains and with different colour intensities, varying from 30 up to 1500 EBC. Organic qualities are also available on request. Please contact our sales department to find out which grade is most suitable for your application, or find the complete product range of Bindewald in their product catalogue.