Craft Malt. From beer to bread
Full details
| Authors & editors | |
| Publisher | Milling & Grain |
| Year of publication | 2018 March |
| Languages | |
| Medium | Digital |
| Edition | 1 |
| Topics | |
| Tags | |
| Scope & content | By Christoph Remmelberger, Technical Sales Malting, Diploma Brewmaster, Kaspar Schulz, Germany The needs of consumers and thus also the interest of the processing food industry in innovative products do not stop at the malt industry. No matter in which aspect: naturalness, aroma, colour or other functionality – malt is in greater demand than ever before, both for use in breweries and in bakeries. The idea of own malted cereals to expand the product portfolio in the direction of baking mixes and “convenience products”, however, seems to be in the starting blocks at the flour mills. It would be precisely now – at the beginning of this trend – the right moment to secure a competitive edge in the market and to think about the right investments for the future direction based on the consumer’s wishes. Read more about: Functionality in all areas Best technology for your malt Germination kilning combo drum Production meets design Absolute flexibility Contrary to the trend: Career changes and start-ups Increase in the value chain The malt market is rotating |
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