Description
Overview
Steam-cooked and toasted wholegrain malted wheat rolled into flakes of controlled thickness.
Benefits
- Distinctive texture
- Visual appeal
- Sweet malt flavour
- Adjustable flake thickness
Applications
Malted Wheat Flakes
Steam-cooked and toasted wholegrain malted wheat rolled into flakes of controlled thickness.
Additional information
| Process Type | Flaked Malted Wheat |
|---|---|
| Enzyme Activity | |
| Form | Flaked Grain |
| Grain Source | Wholegrain Malted Wheat |
| Applications | Bakery, Cereals |
Wheat Hydrolysed Flour
Produced by controlled enzymatic hydrolysis of wheat starch into dextrins and sugars, followed by drying.
Roasted Malt Flour
Delivers deeper colour tones and distinctive roasted flavour notes. Produced from specially kilned malted grain.
Kibbled Malted Wheat (Diastatic / Non-Diastatic)
Wholegrain malted wheat steam conditioned and kibbled to provide coarse particle size and visual appeal.
White/Light Malt Flour – Diastatic
Enzyme-active malt flour produced from malted barley or wheat to enhance fermentation performance, dough handling and crust colour development.
Rice Hydrolysed Flour
Produced by controlled enzymatic hydrolysis of rice starch into dextrins and sugars, followed by drying.
White/Light Malt Flour – Non-Diastatic
Provides flavour and colour development without enzyme activity. Ideal where fermentation support is not required but enhanced sweetness and aroma are desired.