Your contact person

+49 40 32003 369
Print page


Malted raw materials like malt, malt flour or malt flakes are used to produce high-quality products in the food industry, in drinks production and breweries. Our range encompasses malt products from different types of grain and is distinguished by consistency, colour and flavour. Order malt and other malt products from traditional wholesaler now; August Töpfer & Co. is one of the leading providers of malted raw materials.

Definition of malt

The term “malt” refers to germinated and subsequently dried grain, regardless of the grain variety. Since malt is predominantly used to produce beer, barley malt used most for this application accounts for the majority of malt production. Wheat malt takes second place in global malt production. Other types of grain are used in the food industry, particularly for baked goods as well as for drinks production.

At wholesaler August Töpfer & Co., you can order a range of malt products made from different types of grain. The exact contents of malt vary depending on the type of grain and how it is processed. The composition of wheat malt, which is comparable to other malt varieties, is shown below:

57% starch

12% protein

10% water

8% maltose

1-2% minerals

The main component of malt is starch, which arises during production. By contrast, the protein content is reduced through malting, which is why there is much less of it compared to starch. Maltose – also known as malt sugar – is also produced. The disaccharide is characterised by a sweet taste and provides the typical malt flavour.

Production of malt

In order to produce malt, the grain needs to be brought to germination at 15 °C for around a week and then dried. This procedure is based on a traditional technique that refines the grain and prepares it for processing into food or drink. The term “malting” refers to the process that stimulates the germination of the grain.

To use malt as a raw material for producing beer, baked goods or other food, the grain is first soaked. This increases the water content from 14 percent to around 40 percent. The process temperature of 15 °C activates the grain’s own enzymes which break down certain nutrients:

  • Proteinases break down protein.
  • Amylases convert starch into sugar.
  • Cellulases break down cellulose into glucose.
  • Pentosanases break down mucilage.

Converting starch into sugar gives the seedling enough energy to grow.

After around five to seven days, the seedling emerges a few millimetres out of the kernel. Germination is stopped through drying at high temperatures between 35 °C and 50 °C. The water content is thus lowered to 5-10 percent and the net weight decreases by around 20 percent. The enzymes also largely remain active at these higher temperatures. The concentrated sugar gives the malt its characteristic malty, sweet flavour.

The subsequent process varies according to the desired malt product and application. Caramelised malt is suitable for dark beers, baked goods or the production of confectionery. This process not only changes the flavour but also the colour. Roasted malt has an intense, dark colour as a result of roasting. In both cases, the enzymes are denatured and inactive.

© Alenka00/

Grain varieties

To ensure the highest quality standards when producing malt and malt products, wholesaler August Töpfer & Co. chooses special, premium varieties of grain. In general, any variety of grain is suitable for brewing. In Germany, barley is the most commonly used type of grain; it is characterised by a robust aroma and gives beer its full-bodied flavour. The second most common variety is wheat, followed by less commonly used types of grain such as rye, spelt, emmer, einkorn, oats and other varieties. For bakeries, wheat and rye are the most important. Wheat is distinguished by its particularly wide variety and ease of processing.

The wide variety of malt products

Malt flour

Malt flour is one of the oldest known baking agents that is characterised by its typical aromatic flavour. It is ideal for refining baked goods and confectionery. Light flour acts like a flavour carrier and refines the structure of crusts and crumbs. Dark malt flour is primarily suitable as a flavour enhancer and for colouring baked goods.

We offer a wide range of malted grains packed in 25 kilogram sacks as well as Big Bags:

  • Barley malt
  • Wheat malt
  • Rye malt
  • Spelt malt
  • Emmer malt
  • Einkorn malt
  • Oat malt

Some of our malt flours are also available in organic quality and with Naturland, Bioland or Demeter labels. Our rye malt powder is particularly special. The traditional production method naturally intensifies the aromatic rye flavour. While rye malt powder is highly popular in Scandinavia and other regions, it is still considered a niche product in Germany. This product is also optionally available as organic rye malt powder. Rye germ is likewise available in the wholesale trade from August Töpfer & Co.

Malt extract

The production of Malt extract begins with grinding malt. The water-soluble and largely sugary components are then dissolved in hot water and concentrated into a syrup. Liquid malt extract is rich in natural sugar, proteins and minerals beneficial to health. The extract can be caramelised or processed into a roasted malt extract.

The malt extracts from August Töpfer & Co. are composed of various grain varieties including barley, rye, wheat or oat and are used in the food industry for baked goods, in drinks and in the pharmaceutical industry. Buy malt online loose, in IBCs/containers, canisters or buckets.

Malt extract powder

Besides liquid malt extract, dried malt extract is also available from August Töpfer & Co. This is employed in the food industry when liquid cannot be used, such as in baking and spice mixes, chocolate or brewing. Order malt online either in airtight sacks or carton packaging, weighing 20 or 25 kilograms each.

Malt grist

Malt grist is made by shredding grain with a groat cutter. Unlike flour, malt grist gives baked goods extra structure in addition to a sweet, slightly nutty flavour, and is also ideal as a topping. We offer malt grist from various types of grain, including in organic quality.

Malt flakes

Malt flakes are made from whole malt kernels. The flakes are briefly dampened before being hot rolled, resulting in their intense malt flavour. Like malt grist, malt flakes give flavour as well as structure to baked goods. The wholesaler August Töpfer & Co. offers rye, spelt, emmer and einkorn malt flakes in its extensive range. We produce malt flakes from other types of grain upon customer request.

Malt paste

Another product is malt paste, which is given to cats to treat stomach problems. The paste covers hair in the digestive tract, improves passage in the digestive system and thereby helps excretion via the bowels. Malt for dogs is part of a balanced diet, improves digestion and is rich in nutrients.

Use of malt

Malt is used in different applications in the food industry and in drinks production.


Malt is used for brewing light and dark beers and for producing spirits. Even for home brewing, malt is one of the most important ingredients for producing beer. The term “brewing malt” refers to varieties specially suited to the production of beer. Conversely, malt beer denotes a special beer with a dark colour and low alcohol content. This is an overarching term that can be further differentiated. Top-fermented malt beer includes beer varieties brewed with top-fermenting yeast, where the yeast colonies can be skimmed off at the end of the production process. By contrast, yeast falls to the bottom in bottom-fermented malt beer. In Germany, barley is the most popular type of grain for brewing.

© Claude Piché/
© sergeyryzhov/


For bakeries, malt is an ideal baking agent for improving crust and crumb properties. In some cases, wheat flower can be weak, containing not enough sugars or enzymes to produce a high-quality baking result. These missing ingredients are contained in larger quantities in malt flour. Enzyme-active malt flour is ideal for yeast dough dominated by wheat. It converts starch into sugar and accelerates the fermentation process. Baking malt is usually made from barley, wheat or rye. The finished bread has a darker colour and a characteristic, aromatic flavour.

Malt coffee

Malt coffee is a caffeine-free alternative to conventional coffee that has been quite popular since the 18th century. The alternative term “barley coffee” reveals the fact that barley forms the basis of malt coffee. Roasting the grain after the germination and drying processes produces the typical taste with few bitter substances and the characteristic colour of malt coffee. It should not be confused with cereal coffee. In this case, no malt sugar arises during production as the ingredients are not malted. In terms of taste, cereal coffee is more bitter.

© Emre/

Shelf life and storage of malt

Store malt in a sealed container in a cool, dry place – ideally unopened in the original packaging. After opening the original packaging, malt containers made from plastic or sacks are suitable for storage in order to keep moisture and pests at bay. The shelf life of malt depends on whether it has been milled. Non-milled malt can be stored for several years. If malt has been milled, however, the shelf life is only a few weeks. During the milling process, the endosperm and enzymes are exposed to oxidation, and the starch, protein and enzymes are increasingly lost.

Our malt is certified:

Order malt from the wholesaler August Töpfer & Co.

Our team will be happy to advise you on our product range. Based on your documents and requirements, we will find the right choice of malt products for you. In the event of special requirements, we can develop products according to your wishes.