Roasting

Caramelization of the green malt by saccharification followed by drying in drums – to 200 st.C.

Helps develop the aroma of malt
Colouring of kilned malt by drying in drums from 190st.C to 240st.C

A very wide range of colours

MALTHOUSE


NEVER FAR AWAY FROM YOU     .

THE MALTING PROCESS