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Malt loaf has a sweet taste and a very chewy texture like very heavy, soft bread. It is made from malt and often contains fruit such as raisins.
The name is derived from 'Sorensen', the name of the family that once ran the company. Rikki Sorensen developed the loaf in conjunction with a business partner Green, hence the name, Soreen. Rikki was also responsible for developing the technique for drying egg white used in many cooking recipes.
2007 Soreen became part of McCambridge Group.
2014 Samworth Brothers bought the Soreen brand