Organic baking malt 250g

Malt is a storage-proof grain that is germinated under controlled conditions and then dried again. This natural product with a long tradition enjoys great value in all bakeries because its effect on the dough properties, aroma and volume of baked goods has been used in various forms for over 100 years. In particular, the degradation processes promoted by malt have a significant influence on the taste, freshness and crispness of bread and pastries. Today, many different, aromatic malt products can be produced using various malting processes. The organic barley malt flour can be used perfectly for small wheat pastries, wheat breads or in small quantities to control enzyme activity in long-term dough. By adding enzyme-active barley malt flour, the dough can mature better and baked goods gain volume. At the same time, keeping the bread fresh is also promoted. During the resting of the dough, the piece cooking and the baking process, maltose is produced, which increases the browning reaction during baking.