Toasting - Malting Chemistry Series

🍞 Toasting Malt Chemistry

What does toasting do to malt — and to the final spirit?

This infographic shows:

• 🔥 Early toast (120–140°C): light maltol and enzyme preservation
• 🥜 Full toast (140–160°C): furfural and 5-HMF formation
• 🧪 Fermentation impact: nutrients still present
• 🥃 Carry-over into distillate depends on cut points

Useful for distillers, brewers, and fermentation educators.

📌 High-res PNG included

© John Angus 2025 | For education and licensed use only

Includes:

• 1 x high-resolution infographic (PDF, A4)

• Designed for home printing, note-taking, and study

• Watermark removed; copyright footer included