Production

From Malting facilities to Laboratory 

We guarantee top quality malt and so each of our malting locations maintains a state-of-the-art laboratory where we inspect samples of all our barley shipments to ensure our strict standard of quality has been reached.  The production of top quality malt starts with the selection of first class malting barley.

Steeping

The first stage of the malting process is known as steeping, this is where barley is immersed in water in order to increase the moisture content to initiate the germination process.  Barley is immersed in water several times, interspersed by drainage and periodically drawing air through the grain in order to raise the moisture content from around 14% to 45%.

Germination

Germination is the process of allowing the steeped grain to grow for a period of time under controlled conditions.  The objectives of germination are to release existing and produce new enzymes, breakdown the endosperm cell walls to free their contents and to break down some of the stored protein into amino acids.  Germination is achieved and controlled by blowing humidified air through the grain bed and turning the grain to prevent matting and maintaining air flow.

Kilning

Kilning removes moisture from the grain and in halts the germination process.  Kilning involves drying the grain to around 4-5% moisture by blowing large volumes of hot air through the grain, by manipulating the temperature and air flow different color and flavor profiles can be achieved.


Key figures

  • Subsidiary of Axereal, the largest French grain cooperative
  • 5th largest producer of Malt in the World and the 2nd in Europe
  • Annual sales of 1.1 million tonnes
  • 10 production facilities throughout Europe with 385 employees
  • Responsibility - Member of SAI
  • GMS - consultancy specialising in supply chain and infrastructure projects particularly in developing markets
  • Globally respected Malting Course