Abstract: A concentrated, cooked-grain flavorant which is heat stable and of low volatility is prepared for incorporation into a foodstuff, preferably a ready-to-eat cereal or biscuit. This flavorant is produced by producing a slurry of distillers malt flour, advisably with gelatin or gelatin hydrolysate. The slurry is prepared at a concentration and processed at a temperature controlled to favor proteolysis by the naturally occurring proteases in distillers malt. The slurry is then diluted to a concentration and processed at a temperature controlled to favor starch hydrolysis by the naturally occurring amylases in distillers malt. The slurry is then fermented with yeast and may be used as is or further concentrated by known drying techniques.