Malt

The gluten-free liquid barley malt contains less than 20 ppm of gluten and can be used in bread, cereals and cookies

Dispatches: ISM/ProSweets 2015

Döhler debuts gluten-free barley malt for bakery

By Kacey Culliney

Ingredients firm Döhler has developed a gluten-free barley malt extract that can enhance the taste, texture and visual appeal of baked goods.

Ebro in malt venture

Ebro in malt venture

Azucarera Ebro, the Spanish food group, and its compatriot
Intermalta, a malt producer, have created a new company called
Maltacarrion which will specialise in the production of malt for
the brewing industry.

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