Malted Rye Berries

Your new baking products would benefit from the malted Rye berries.

Chef Joe selected these grains to add to the stock we already produce or sell for bakers who want to experiment with various flavors and things.

By germinating the grains, or sprouting, the berries become a great source of sugar, thanks to the enzymes working on them, which is beneficial if the dough does not contain much sugar or carbohydrate.

With malt added to bread dough, you can extend fermentation, increase flavor profile, and achieve a darker crust.

They are sourced from the Flinders Ranges plain, where they are grown in a natural, ancient manner.

The product is sold in 250-gram bags.

Mill it and use it in a 1% ratio, based on 1 kg flour and 10 grams malt.