Kilned Versus Roasted: A Differentiation of Caramelized Specialty Malts

MBAA TQ http://dx.doi.org/10.1094/TQ-54-1-0127-01 | VIEW ARTICLE
 
Cassandra Liscomb and Robert Hansen. Briess Malt & Ingredients Co., Chilton, WI, U.S.A.
 
Abstract
The term “caramel malt” is used worldwide to describe a specialty malt that exhibits at least some degree of caramelization. The exact methods of caramel malt production are proprietary to the maltsters that make them, but these specialty malts are generally produced by means of drying green malt on a kiln or in a roaster. This article will provide readers with a clear understanding of the physical, sensorial, and functional differences that distinguish kilned and roasted caramel malts from one another.