Soreen has been fuelling the nation for 80 years and was originally used as a source of affordable nutrition for the working people of Manchester.
Today people still use Soreen to fuel their active lifestyles.
Leading nutritionists say that malt is a key source of slow release energy that can help provide a pick-me-up as well as being a great pre or post exercise snack.
Once harvested, the barley is soaked in water for between 40 and 46 hours during
which time 2 or 3 water changes take place. Once the steeping process has finished
the grain will consist of approximately 45% moisture.
Under controlled conditions, this 4 to 5 day process encourages increased growth
and germination from each grain. From this, specific enzymes are produced that will
eventually convert the starch into sugars.
Malt is transferred to kilns for warm air drying to stop the germination process and
reduce the moisture content of the grain to ‘3-4%’. It is at this point that malt gets its
distinctive flavour and colour.
The grain malt can be crushed, cut or finely milled into
a variety of malt flavours.
The malted grain is crushed to become a flour which is fed with hot water to make a
sweet malty liquid called wort.
The wort is heated to concentrate the liquid into a sweet, malty syrup
- malt extract.