Baking malts can be used to sustainably improve the quality and taste of bread and wheat pastries. For your own recipes or to refine or vary ready-made mixtures, we offer the following malts from local conventional grains and from recognized organic cultivation:

• Diastase malts from barley, wheat, rye, spelt

• Malt flakes from barley, wheat, rye

• Sour malt flour or grist

• Maltose malt flakes from barley

• Aromatic malt flours

• Our production of malt, malt flour or malt flakes is done naturally – only with the help of water and heat – without any additional additives.
  So just give us a call, we will be happy to advise you!