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Malted flour, or diastasic malt, is generated by a process of adding water to wheat from which the germ (malt) is obtained. It is considered to be a natural agent that greatly improves the process of long rising and greatly facilitates bread-making. It improves dough tightness, strengthens weak flours and stabilises overly strong flours. Adding malted flour to doughs will result in a more gradual release of sugars that will feed the yeast during the rising process.
Our Malted Flour is sold in a recycled and recyclable aluminium tin, with a green bio-plastic bag made from sugar cane, 100% plastic free.
Bread & Pasta is a line of ingredients designed for bread-making that allows you to control and improve the leavening process and is a valuable support for the production of homemade dough.
Malted flour.
The product is free of chemicals, additives or preservatives, making it a pure and safe product for food use.
The product contains Gluten; therefore, it cannot guarantee safety for those with Gluten intolerance or food allergies.
To avoid the risk of obtaining excessively wet doughs, it is recommended not to overdose and to stick strictly to the indicated doses. It 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 long rising doughs;
Dough improver
Add to doughs to have a more gradual release of sugars, which will feed the yeast during the leavening process.
Recommended dosage:
10 g per 1 kg flour.
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