Rye malts for bakery

Malt varieties branded "Kursky solod" (Kursk Malt). Rye, oat and buckwheat malt are used in bakery production to improve the bread color, taste and aroma.

Production of malt for bread

Production of 6 varieties of malt for baking. Possibility of producing batches of malt to order, with specified characteristics in terms of color, taste, color, extract, acidity and grind size.

We produce rye, buckwheat, oat, wheat and barley malt at our own production facilities in Kursk, St.Petersburg and Rybinsk (Yaroslavl region).

Rye, oat and buckwheat malt are used in bakery production to improve the bread color, taste and aroma. Its crumbs gain on a brownish color and have a specific malt aroma and flavor. The use of rye malt prolongs the bread freshness and increases the biological value of the final product.