Malting is a process wherein cereal grains are soaked, to cause germination, then dried with hot air. This allows for the activity of enzymes in the grains which digest starches to sugars and break down proteins, producing a sweet, toasted product.

Keep in mind

Barley is the most commonly malted grain and typically what ingredients listed strictly as “Malt” refer to.

May be found in

Malted milk, milkshakes, chocolates, candies, breads, baked goods, cereals, hot cereals


Canada Malting Company

Leave a comment