Barley field  
 
 
 

 

Malting Process:

General

Steeping

Kilning

 

 

Germination

The Germination phase is the "control" phase of malting. Germination continues for a further 4-5 days. The grain is kept cool and carbon dioxide is removed by blowing streams of cool, humidified air through the bed. The grain is turned regularly to prevent rootlets matting and maintain a loosely packed grain bed. The maltster manipulates the germination conditions to vary the type of malt being manufactured.

 

 

 
 
               
   

Company Details:-

The Registered office of Bairds Malt Limited is situated at Station Maltings, Witham, Essex, CM8 2DU. Registered in England. Company registration number 3580592.