Toasted malted soft wheat gritz
The malting process involves a germination phase of the grain, one in which the reserve substances are broken down and a drying phase to inactivate the germinated rootlet and lower the humidity. The result is a product similar in appearance to its native version, but profoundly different from the nutritional point of view. Especially the amidaceous fraction sees an increase in simple glycerides at the expense of complex ones.
The size of the heat treatment can give rise to several products that are distinguished by a browner color, a sweeter taste and intense aroma of toasted. The stapling phase generates a product softer to chew than the malt seed, usable as topping and/ or inclusion, improving the visual effect and giving a characteristic taste to several finished products.
Applications where this semifinished product can be used:
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