Milled from a range of speciality malts including wheat, barley and rye, our malt flours provide flavour, colour and functionality for bakery and other food applications. There are numerous options, meaning that you can adjust the colour and flavour intensity of your final product.
Malted flours are classified as light (high & low diastatic and speciality) or dark (diastatic and non diastatic). Just give us a call and we'll talk you through them.
We create a range of high diastatic malt flours from barley. The high enzyme levels make them perfect as bread improvers. Many bakers seek them for their genuine clean label attributes.