More than a Malt supplier
In the process known as “malting”, grains are soaked in water (“germinated”) and then dried in hot air (“kilned”). Malting changes the enzymatic structure of the kernel, allowing the starches in the grains to change into sugars, such as glucose and fructose. All kinds of grains can be malted, but by far the most common one is malting barley.
The properties of malted grains make them perfect ingredients for beer, whiskey, malted beverages and baked goods.
Whether your expertise is brewing, distilling or food and beverage manufacturing, we are more than a malt supplier – Cargill is your partner.
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Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.