Whether it’s a new ingredient under development or a product to be matched, the NPD kitchen is the where the magic happens. It’s not just a kitchen though, as pilot scale versions of our malting and ingredient process can be mimicked in every way. With micro versions of our vacuum band-drier, spray-driers and evaporators we can experiment with liquid and dried extracts without interfering with mainstream production. There is also a bench-top flour mill, an ultra-filter, a tumble mixer and a grist mill to crush grains ready for test brewing.

The bakery is always a hive of activity and tantalising smells. As the name suggests, the bakery is the perfect place to mimic the processes found in large scale baked goods factories. Featured in this room is a Hobart food and dough mixer and a dough-sheeter, used in the production of laminated doughs such as croissants and sweet doughs such as Cinnabon’s or even cookies. These can either be transferred to the prover or straight in to the Tom Chandley deck ovens for baking. Chocolates and confectionery can be made in the bakery, using chocolate the tempering tank and confectionery moulds. Being able to mimic the equipment and processes used in large scale factories means we can create application samples to showcase to our customers. This is also used in our investigative studies to aid our understanding of the benefits of malted ingredients in varying applications. When customers visit, they are often familiar with our equipment, which helps them replicated the processes back at their base.

At Muntons we understand that great beers begin with great malt, and that our customers are looking to brew unique beers of exceptional quality. Within our one-hectolitre micro-brewery we have a grist hopper, mash tun, wort collection tank, a kettle/whirlpool, and two fermenters. In addition, we have a beer pump and a bottler/carbonator. This unique facility provides the tools needed to create exceptional beers using malts from our extensive portfolio, ready for replication on an industrial scale.

Our sensory room is equipped with ten individual tasting booths lit using either white light, or red masking light where food colour variation needs to be disguised. We have a team of trained tasters who evaluate flavours, textures and aromatic properties to help fine tune products as part of our development process. Whether we are looking at foods or beverages, this exacting method ensures that we have complete control over the development process to create the perfect products for our customers.

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