Terroir Paulista Caramelo 3 Karamelmalt

Caramel 3 malt is a special well-modified malt and in the same way that caramel goes through a "stuffing" process at higher temperatures for the action of amylases and the production of precursors of "caramel" flavor. Curing of this malt is longer at higher temperatures for the development of the desired intense color and flavor. Due to the fact that it is subjected to high temperatures with high humidity, the enzymatic loss is considerable and, therefore, it must be used in mixture with base malts.