Steam-cooked and toasted wholegrain malted wheat rolled into flakes of controlled thickness.
Steam-cooked and toasted wholegrain malted wheat rolled into flakes of controlled thickness.
| Process Type | Flaked Malted Wheat |
|---|---|
| Enzyme Activity | |
| Form | Flaked Grain |
| Grain Source | Wholegrain Malted Wheat |
| Applications | Bakery, Cereals |
Delivers deeper colour tones and distinctive roasted flavour notes. Produced from specially kilned malted grain.
Enzyme-active malt flour produced from malted barley or wheat to enhance fermentation performance, dough handling and crust colour development.
Provides flavour and colour development without enzyme activity. Ideal where fermentation support is not required but enhanced sweetness and aroma are desired.
Produced by controlled enzymatic hydrolysis of wheat starch into dextrins and sugars, followed by drying.
Produced by controlled enzymatic hydrolysis of rice starch into dextrins and sugars, followed by drying.
Wholegrain malted wheat steam conditioned and kibbled to provide coarse particle size and visual appeal.
