Produced by controlled enzymatic hydrolysis of wheat starch into dextrins and sugars, followed by drying.
Produced by controlled enzymatic hydrolysis of wheat starch into dextrins and sugars, followed by drying.
| Process Type | Hydrolysed Flour |
|---|---|
| Form | Fine Powder |
| Grain Source | Wheat |
| Starch Content | < 0.1% |
| Applications | Beverages, Nutritional Products |
Wholegrain malted wheat steam conditioned and kibbled to provide coarse particle size and visual appeal.
Enzyme-active malt flour produced from malted barley or wheat to enhance fermentation performance, dough handling and crust colour development.
Delivers deeper colour tones and distinctive roasted flavour notes. Produced from specially kilned malted grain.
Produced by controlled enzymatic hydrolysis of rice starch into dextrins and sugars, followed by drying.
Provides flavour and colour development without enzyme activity. Ideal where fermentation support is not required but enhanced sweetness and aroma are desired.
Steam-cooked and toasted wholegrain malted wheat rolled into flakes of controlled thickness.
