Malt develops when grain is germinated under controlled conditions. To do this, the grain is first of all cleaned and soaked in water. The grain kernels swell and then germinate for approx. 6 days in a cool air atmosphere. During this time, various enzymes are formed which then convert the insoluble reserve substances in the grain into soluble combinations and which enable the growth of the seedling. Gentle drying brings this process to an end, the conditions of which determine the composition, colour and flavour of the malt.
Then in further stages and using malt from the IREKS malthouses, malt extracts and malt flours are produced. They give the baked goods an aromatic taste and a golden-yellow crust colour.
