Terroir Paulista Caramelo 1

Notes

Caramel malt is a special well-modified malt where, at the beginning of drying, it is "stuffed" for gelatinization and saccharification of starch and a higher curing temperature for caramelization of sugars. Due to the fact that it is subjected to high temperatures with high humidity, the enzymatic loss is considerable and, therefore, it must be used in mixture with base malts.

Composition