Rye, oat and buckwheat malts are indispensable ingredients in baking. Malt improves the taste and aroma of bread, prolongs the shelf life and increases the biological value of a bakery product.
Bakery malt
- Rye fermented malt
- Rye unfermented malt
- Buckwheat malt
- Wheat malt
- Oat malt
Bakery recipies
The Сompany's bakers-technologists, together with partner bakeries in Moscow, conduct master classes and tastings and test new recipes.
Malt types in bakery
| Malt type | Launched |
|---|---|
| Barley malt | 2012 |
| Wheat malt | 2013 |
| Buckwheat malt | 2018 |
| Oat malt | 2020 |
| Rye malt | 2021 |
In baking, rye, oat, buckwheat malts are used to improve the color, taste and aroma of bread. The crumb acquires a brownish color and a characteristic malty aroma and taste.
