Melanoidin malt is used for producing dark Beers. This malt contains a large number of dextrins, which give the beer an intense taste, as well as improve the taste of the beer.

Soft drying technology with preservation of enzymes ensures good ferments activity, even with a high amount. Used up to 50%.

Features of production of our malt:
1. For the production we use barley, with a protein content of 11.7-12.0%.The technological regime is directed towards the accumulation of a very large number of low-molecular products of protein and sugar cleavage, to the partial re-dissolution of malt.

We achieve this by malting at high humidity, but cold temperature conditions (no more than 14.0 C). This allows us to obtain a homogeneous malt rich in enzymes and eliminate the loss of dry matter for excessive growth and respiration of grain.

As with all our malts, we do not use growth promoters or other additives, preferring that the malt remains a natural product.

2. A very complex technology is used to dry Melanoidin malt. Special malt pre-drying process performes at low temperatures, using recycled air.

The temperature mode allows to create optimum conditions for enzymes. The low molecular weight products of protein and sugar cleavage accumulated in the process of malting react at high temperatures, forming melanoidins.

Drying is carried out at temperatures of 110-115 C. Exclusive technology allows us to avoid damage to enzymes. The extract of malt is not lower then 79%.