Kibbled Malted Wheat

Kibbled malted wheat consists of wheat grains that have been germinated (malted) and then coarsely broken (kibbled). Malting involves steeping the grains in water to encourage germination, which develops enzymes and sugars, before drying them to stop the process. The kibbling breaks the grains into smaller pieces, making them easier to incorporate into food products.

Kibbled malted wheat is primarily used in baking, particularly in bread production, to enhance flavour, texture, and crust colour. The natural sugars developed during malting contribute to a richer, slightly sweet flavour and promote browning during baking. It is often found in sourdough, wholemeal, and speciality breads.

Kibbled malted wheat is a food ingredient, not a food additive, and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. It is a source of dietary fibre and carbohydrates. As a whole grain product, it contributes to the intake of nutrients found in wheat. There are no specific health concerns associated with its consumption at typical dietary levels. EFSA has not evaluated it as a food additive.