Malted Wheat Flakes

Malted wheat flakes are made from whole wheat grains that have been germinated (malted) and then flaked. Malting involves steeping the grains in water to encourage germination, which develops enzymes and sugars, before drying them. The dried grains are then steamed and rolled into flakes.

Malted wheat flakes are added to foods primarily for their texture and flavour, providing a slightly sweet, malty taste and a satisfying crunch. They are commonly found in breakfast cereals, bread, and baked goods, where they contribute to the overall sensory experience and can add fibre.

Malted wheat flakes are a food ingredient, not a food additive, and are not listed on the Register of Food Additive Authorisations. They are a source of carbohydrates, fibre, and some micronutrients. As with all whole grains, they contribute to a balanced diet. There are no specific health controversies associated with the consumption of malted wheat flakes at typical intake levels.