Malted soft wheat flakes
The malting process involves a phase of grain germination, where the reserve substances are broken down, and a drying phase, to inactivate the germinated rootlet and lower the moisture content. The result is a product similar in appearance to its native version, but profoundly different in terms of nutrition. The starch content, in particular, is higher in simple glycerides and lower in complex glycerides.
The amount of heat treatment can result in different products which are distinguished by a browner colour, a sweeter taste and an intense roasted aroma. The flaking phase generates a product that is softer to chew than the malted seed, which can be used as a topping and/or food addition improving the visual effect and conferring a characteristic taste to various finished products.
Applications where this semifinished product can be used:
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