Kibbled malts are made by carefully selecting malted
whole grains, which are passed through a cutting
process that coarsely cuts the whole grains into smaller
uniformly sized pieces.

They have a pleasant malty, slightly sweet taste and are
cream to light brown in colour. There are many
applications for kibbled malts, both sweet and savoury,
including bread dough, breakfast cereals, muesli and
cereal bars, biscuits and cookies and as a nut-like
topping on breads and pastries. Another application of
kibbled malt is in recipes where it can be used as a
partial or full nut substitute.