Caramel Malts

We can say that all crystal malts are caramel malts, but not all caramel malts are crystal malts.

Caramel malts have a higher roasting temperature than base malts. In essence, the roasting process releases the flavours in the malt. Typical aroma notes of caramel malts: cake, bread, biscuit.

Crystal malts started their conquest of the world in England. To understand the difference, you need to know the production process. Crystal malts are made from so-called "green" cereals, which contain about 40% water. This is sprouted and then kept at about 65 degrees Celsius during drying, where the alpha-amylase enzyme known from malting is still active, so the grain is completely sugared. Once the sugaring process has taken place, the grains are dried at a certain temperature, depending on the type, until the desired colour and character are obtained.
In the case of caramel malts, the 'traditional' malted grain is used as the starting point and the sugaring process is omitted.

The malts are always sent separately packaged by variety!