What We ProduceFour Kinds of IngredientsWhat Are Malt Flours?

Fine milling of malted cereal grains produces malt flours. Milling of high-diastatic malts produces malt flours with high diastatic content, i.e. rich enzymatic activity.

Milling roasted grains produces roasted malt flours that provide intensive dark colorings and coffee and roasted tastes. Milling caramel malt results in caramel malt flours that provide light- to medium-brown coloring.

Both roasted and caramel malt flours are non-diastatic, since the enzymes are inactivated during the heating phase.