Produced by controlled enzymatic hydrolysis of rice starch into dextrins and sugars, followed by drying.
Produced by controlled enzymatic hydrolysis of rice starch into dextrins and sugars, followed by drying.
| Process Type | Hydrolysed Flour |
|---|---|
| Form | Fine Powder |
| Grain Source | Rice |
| Applications | Beverages, Nutritional Products |
Provides flavour and colour development without enzyme activity. Ideal where fermentation support is not required but enhanced sweetness and aroma are desired.
Wholegrain malted wheat steam conditioned and kibbled to provide coarse particle size and visual appeal.
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.
Produced by controlled enzymatic hydrolysis of wheat starch into dextrins and sugars, followed by drying.
Steam-cooked and toasted wholegrain malted wheat rolled into flakes of controlled thickness.
