Nature’s Ingredients Asia supplies a versatile range of malt flours, hydrolysed flours and kibbled or flaked malted wheat designed to deliver functionality, texture and flavour across bakery, cereal, beverage and nutritional applications.
Our portfolio includes enzyme-active and non-enzyme-active malt flours, wheat and rice hydrolysed flours with controlled carbohydrate profiles, and physically processed malted cereals offering visual appeal and textural enhancement. These ingredients are developed to support fermentation performance, colour development, sweetness contribution, solubility and product differentiation in both dry and liquid systems.
Discuss Your Technical Requirements
Our team can advise on ingredient selection, functional performance, application suitability and technical specifications.
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.
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.
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.
Rice Hydrolysed Flour
Produced by controlled enzymatic hydrolysis of rice starch into dextrins and sugars, followed by drying.
Malted Wheat Flakes
Steam-cooked and toasted wholegrain malted wheat rolled into flakes of controlled thickness.
Kibbled Malted Wheat (Diastatic / Non-Diastatic)
Wholegrain malted wheat steam conditioned and kibbled to provide coarse particle size and visual appeal.