Fortway

Roasted Malt Flour

Dark Roasted Malted Barley Flour

We source, verify, and export Roasted Malt Flour in bulk directly from top Chinese manufacturers to your port.

We provide original COA, MSDS, and other documents directly from the manufacturer with every order.

Mix-container loading, free samples (you may pay the shipment cost), and custom packaging available on request.

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Roasted Malt Flour — bulk food ingredient sample
FDA GRAS·EU approved·JECFA·Halal · Kosher
01 — Overview

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.

02 — Background

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.

03 — Applications

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
04 — Specifications

Technical data

ItemSpecification
AppearanceDark brown to nearly black free-flowing flour
Moisture≤ 5.0%
Color value (EBC)500 to 1500
Enzyme activityDeactivated by roasting
Dosing1% to 5% flour basis
Mesh size60 to 100 mesh
Total plate count≤ 10,000 cfu/g
SalmonellaNegative in 25g
Roast levelMedium, dark, or black per customer specification
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