Malt Also known as Malting What is Malt? Malt is the result of an enzymatic process for germinating grains and allowing them to sprout. Barley is the most commonly malted grain due to its high enzyme content. Other grains such as wheat, rice, oats, millets, corn, rye, sorghum and triticale can be [...]
Sprouted grains are so HOT right now. The demand for sprouted grains and bread products has been gaining some serious traction. Consumers are looking for solutions to their food intolerances, but the demand has grown to include a wider audience searching for easily-digestible, healthy bread products. Sales are expected to jump from $30 million this [...]
Sprouting Also Known As Sprouted Grains or Malting What is Sprouting? Sprouting or malting is the controlled process of allowing germination of grains. As a result, amylases, proteases and other enzymes are mobilized, modifying the grain components and structure.1 Malted/sprouted grain can be used in the production of value-added bakery products with [...]
