Malted Flours
Our malted flours are made from a range of cereals, whose characteristics are further varied by utilising different malting and roasting techniques. There are two categories, enzyme active (diastatic) and non-enzyme active (non-diastatic). Enzyme active malt flours are used for technical effect, non enzyme active flours are used for flavour and colour.
To compare colour and texture, use the PREVIOUS and NEXT buttons to 'flip' through a small selection of our sample products.
Extratone
- Crystal barley malt flour
- Non diastatic
- Intense malt flavour
Dark Malt Flour
- Roasted barley malt flour
- Non diastatic
- Intense roast flavour
