© Weyermann® Spezialmalze | Weyermann® Specialty Malts, Bamberg-Germany

Products / Food / Barley Malts

Weyermann® Acidulated Malt

A light brown barley malt containing about 1% – 2% lactic acid; pH-value 3.4 – 3.6

Sensory properties: fruity-sour

Enzymatic activity: high

Use: baking agents and other foods

Result:

  • adds sourness and enhances taste
  • reduces pH-value

Recommended quantities: food industry as required

Color: Light brown
EBC: 2,5 – 12,0
Lovibond: 1.4 – 5.0

Weyermann® Malt Aroma Wheel® | Weyermann® Acidulated Malt Whole Kernel
© Weyermann® Malt

Contact

Furthermore, our malts are also available as fine flour, grounded or crushed for brewing or distilling usage.

Please contact us.

We will be happy to send you our product specifications.

© Malzfabrik Weyermann®