Crop spraying  
 

 

Malting Process:

General

Steeping

Germination

 

 

Kilning

Kilning, the third phase of malting, dries the grain down to 3-6% moisture and arrests germination. Large volumes of hot air are blown through the grain. By varying air flows and kiln temperatures malts of different colour can be produced with varying flavour profiles. At the end of kilning the malt is cooled and the tiny rootlets removed. If stored correctly, malt at 3-% moisture may be stored for several months with no loss of quality.

The final malt is analysed extensively according to malt type and customer profile. The malt may be despatched in bags, in containers or in bulk.

 

 

   
     

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.