Publication:

Craft Malt. From beer to bread

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    Authors & editors

    Publisher Milling & Grain
    Year of publication 2018 March
    Languages

    Medium Digital
    Edition1
    Topics

    Food (non-cereal) processes > Drinks

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    Scope & contentBy 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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