Malts & sourdoughs
With decades of experience in sourdough and 170 years of malt expertise, IREKS offers a wide range of high-quality products for aroma and taste. From contract farming to in-house fermentation – we combine innovation and tradition to deliver natural baking ingredients that make a difference.
Malt is a natural ingredient that offers much more than just taste. With its unique taste profiles – from caramel and roasted to spicy notes – it adds a distinctive character to a wide variety of baked goods. Beyond taste, malt has technical benefits: it supports optimal dough development, enhances crust and crumb formation, and helps improve the freshkeeping of baked goods. These advantages apply not only to bread and rolls, but to a wide range of confectionery baked goods, too.
What makes IREKS unique is that, as a manufacturer of baking ingredients, we operate our own malt and malt extract production. This gives us full control over every stage of processing. Our malt products are based on various grains such as rye, wheat, spelt and barley, and are available in a wide range of formats – as flour or paste, in liquid form, and in both light and dark colors.
There are many good reasons to use sourdough: it ensures optimal dough handling, consistently high quality of baked goods, and a rich, aromatic flavor. For nearly 100 years, IREKS has been dedicated to sourdough production. Drawing on this extensive experience, we create sourdoughs using the traditional three-stage method. By selecting specific lactic acid bacteria and carefully monitoring the fermentation process, we achieve the ideal conditions for sourdough.
Alongside classic varieties like wheat, rye, and spelt sourdoughs, IREKS continuously explores innovative ideas. Rediscovered raw materials such as green spelt, oat, durum or buckwheat allow for unique sourdough varieties and exceptional taste experiences.
