Terroir Paulista Munich

Notes

Munich malt is a special, well-modified malt that undergoes a short “stuffing” process at low temperature for the action of proteases and the production of precursors to the flavor of “toasted bread”. Drying is done at low temperatures and during curing it is subjected to high temperatures to gain color. There is a loss of mild enzymatic power due to high curing temperatures and should therefore be used in mixture with base malts.

Composition