30,35 €
Malted flour, or diastatic malt, is produced by adding water to wheat, causing it to germinate (malt). It is regarded as a natural agent capable of significantly improving the process of long proving times and greatly facilitating bread-making. It is a product that improves the structure of doughs, strengthens weak flours and stabilises flours that are too strong. Adding malted flour to doughs results in a more gradual release of sugars, which feed the yeast during the proving process.
Our Malted Flour is sold in a recycled and recyclable aluminium tin, with a green bioplastic bag made from sugar cane, 100% plastic-free.
Dough improver
Add to dough to ensure a more gradual release of sugars, which will feed the yeast during the proving process.
Recommended amount: 10 g per kg of flour.
Malted barley flour.
The product is free from chemicals, additives or preservatives, making it a pure and safe product for food use.
The product contains Gluten;
and therefore cannot guarantee it is safe for those with gluten-related food intolerances or allergies.
To avoid the risk of the dough becoming too wet, we recommend not using more than the recommended amount and adhering strictly to the quantities indicated
.
The product is safe for food use and has no contraindications. Store in a cool, dry place, away from direct heat sources.
– high-quality natural ingredient;
– improves and stabilises doughs requiring a long proving time.
