Dark Dry Malt is produced by mashing finely ground, malted barley and roasted barley with water at a temperature not exceeding 75C. Then the resulting liquid is filtered and reduced through evaporation under partial vacuum until it is the consistency of thick honey with a dark colour. The malt extract is then spray dried to produce a fine, free flowing powder product (1400 – 1900 EBC)*.

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