Description
Heavily roasted malted barley ground into a fine flour, providing intense color and deep toasted-malt flavor to dark breads, stouts-inspired baked goods, and specialty applications.
Dark brown to nearly black free-flowing flour with intense roasted, coffee-like, slightly bitter aroma. Used in small inclusion percentages to achieve dramatic color and flavor impact.
We supply food-grade Roasted Malt Flour from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.
Common market grades include medium roasted (chocolate malt style), dark roasted (black malt style), pumpernickel coloring grade, and organic-certified grades.
Bulk and reduced-MOQ shipments. Batch-level COA covering moisture, color value, and microbiology.
Introduction
Roasted malt flour borrows directly from beer brewing tradition, where heavily roasted malts are used to produce the dark color and intense flavor of porters, stouts, and dark ales.
The roasting process develops complex flavor compounds through Maillard reactions and caramelization, producing coffee-like, chocolate-like, and toffee-like notes depending on the roasting temperature and duration.
In bread baking, small inclusions of 1 to 5 percent flour basis produce dramatic color and flavor impact, allowing bakers to achieve deep brown crumb color without artificial colorants and without the harsh bitterness that high inclusions of cocoa or coffee would produce.
Pumpernickel and dark rye bread styles traditionally rely on roasted malt for their characteristic dark color and complex flavor. Modern artisan bakers have expanded the use into many other bread styles seeking premium positioning through visual and flavor differentiation.
Where it is used
- Dark rye and pumpernickel bread manufacturing
- Stout-flavored and beer-inspired bakery applications
- Dark brown sandwich bread and dinner rolls
- Malt loaf and fruit bread applications
- Premium dark bread retail products
- Pretzel and dark pretzel manufacturing
- Beer-bread cracker and snack applications
- Dark beer brewing applications
Technical data
| Item | Specification |
|---|---|
| Appearance | Dark brown to nearly black free-flowing flour |
| Moisture | ≤ 5.0% |
| Color value (EBC) | 500 to 1500 |
| Enzyme activity | Deactivated by roasting |
| Dosing | 1% to 5% flour basis |
| Mesh size | 60 to 100 mesh |
| Total plate count | ≤ 10,000 cfu/g |
| Salmonella | Negative in 25g |
| Roast level | Medium, dark, or black per customer specification |
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