Kibbled Malted Rye

Kibbled malted rye is made from rye grains that have been malted and then coarsely ground. Malting involves steeping the grains in water, allowing them to germinate, and then drying them with hot air, a process that develops sugars and flavours. This results in a grain with a distinctive malty taste and aroma.

Manufacturers use kibbled malted rye primarily for its flavour and texture contributions to baked goods, especially wholemeal breads. It adds a slightly sweet, malty flavour and a pleasing chewiness to the crumb. Its presence can also contribute to a darker crust colour in bread.

Kibbled malted rye is a food ingredient, not a food additive, and is not assigned an E-number. As a whole grain product, it contains dietary fibre and other nutrients. The UK's Department for Environment, Food & Rural Affairs (Defra) does not list it as a regulated food additive. There are no specific health concerns associated with its consumption at typical dietary levels.