A light brown barley malt containing about 1% – 2% lactic acid; pH-value 3.4 – 3.6

Sensory properties: fruity-sour

Enzymatic activity: high

Use: baking agents and other foods

Result:

• adds sourness and enhances taste
• reduces pH-value

Recommended quantities: food industry as required

Color: Light brown
EBC: 2.0 – 5.0
Lovibond: 1.2 – 2.3

This malt variety is available in organic quality on request.