Terroir Paulista Biscoito / Melanoidina

Notes

The biscuit malt is a special well modified malt and in the same way that the caramel goes through a "stewing" process at low temperatures for the action of proteases and production of the precursors of the "toasted bread" flavor. This malt is longer to cure at higher temperatures for the development of intense color and flavor. 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