Light Dry Malt is produced by mashing finely ground malted and unmalted barley with water at a temperature not exceeding 75C, then filtering and evaporating the resulting liquid under partial vacuum until it is the consistency of thick honey with a light amber colour. The malt extract is then spray dried to produce a fine, free flowing powder product (60 – 140 EBC)*.

*Colour is determined on a 10% w/v solution at the time of packaging.