Caramel malt
The use of caramel malts opens up a wide range of possibilities to influence the sensory profiles and variety of beers and spirits.
Gentle caramelization in the drum roaster
Contribute to the coloring of the beer
Improve foam and foam stability
Excellent for achieving full-bodied beer styles or increasing the full-bodiedness of light beers and non-alcoholic beers
Caramel, toffee-like and fruity nuances enrich the variety of flavors of the beer
Usual mash bill up to 15%
No enzyme activity
Available in conventional quality, EU organic, Bioland or Bio Suisse Organic
Schuema® Ca 10
Light caramel malt (7-12 EBC)
Schuema® Ca 20
Light caramel malt (15-25 EBC)
Schuema® Ca 60
Light caramel malt (50-70 EBC)
Schuema® Ca 100
Dark caramel malt (80-120 EBC)
Schuema® Ca 120
Dark caramel malt (110-130 EBC)
Schuema® Ca 200
Dark caramel malt (180-220 EBC)
Schuema® Ca special
Darker caramel malt (450-600 EBC)
Schuema® Ca Wheat
Wheat caramel malt
Schuema® Ca Rye
Rye caramel malt
Schuema® Ca Spelt
Spelt caramel malt
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More Schuema malts
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Malt coffee made with the greatest care according to an acient, traditional recipe from selected regional summer malting barley.
Base malt
Base malt provides a versatile basis for the production of beer, whisky and more.
Smoked malt
Smoked malt enables individual flavors through smoking agents such as peat, beech or hickory, especially in whisky production.
Malt culms pellets
Pelletized malt culms are suitable as animal feed or as organic fertilizer.
Roasted cereals
Roasted grain impresses with increased foam stability and intense roasted aromas.
Caramel malt
Caramel malt provides color, aroma and fullness for your recipe.
Roasted malt
Roasted malt intensifies drinks and food with its deep taste and dark color.
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