Malt flakes are produced from several types of malted grain, like wheat, oat or rye. The flakes are malted, and afterwards crushed and heated on a roller. The heating process ensures the flakes are enzymatically inactive. 
Malt flakes are added to bakery products to add a malty flavour and a pleasant visual aspect. Depending on the intensity of the heat treatment, the flavour and colour of the flakes can be varied from very light to extra dark and intense.
Acatris has several types of malt flakes available via our principal supplier Bindewald, produced from wheat, oat, rye and spelt. Please contact our sales department to find out which grade is most suitable for your application, or find the complete product range of Bindewald in their product catalogue.