Malt
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Malt is produced by germinating selected cereal grains, most commonly malting barley, under controlled conditions before drying them in a kiln. This process develops the enzymes, flavour, colour and functional properties required for brewing, distilling and various food-processing applications.
Malt may be supplied in different forms and specifications depending on origin and intended use, including base malt, specialty malt and other malt-based ingredients.
In brewing and distilling, malt provides fermentable sugars, enzymes, colour and flavour. It is also used in malt extracts, baked goods, breakfast cereals, confectionery, beverages and other processed foods.
Quality requirements may include moisture content, protein content, extract yield, colour and enzymatic activity.
Canada is among the recognized origins for malting barley and malt production. Sorliof Canada may offer Canadian malt as well as malt from other origins depending on product availability, buyer specifications and intended application.
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