Afri Malt (Box)

Malt, a key ingredient in brewing and baking, is derived from germinated cereal grains, primarily barley, which are dried to halt germination. This process, known as malting, enhances the grains’ enzymatic activity, converting starches into fermentable sugars and developing a range of flavors and aromas.

The malting process begins with soaking the grains in water, allowing them to sprout and develop enzymes that break down complex carbohydrates. Once germination begins, the grains are dried in a kiln, which stops the process and preserves the enzymes and flavors developed during germination. The resulting malted grains are then ground into a coarse powder, known as malted barley flour, or used as malt extract.

In brewing, malt serves as the primary source of fermentable sugars, providing the necessary nutrients for yeast to produce alcohol and carbon dioxide. The type of malt used can significantly influence the flavor, color, and body of the beer. Different malts, such as pale malt, caramel malt, and roasted malt, contribute varying degrees of sweetness, bitterness, and color to the final product.

Malt is also a crucial ingredient in baking, where it adds sweetness, flavor, and improved texture to bread, pastries, and other baked goods. Malted flour or malt extract is often used to enhance the dough’s rise and give it a richer taste and color.