Malt for bread process and get better in fermentation
Malt is a germ of cereal (mostly barley, wheat or rye) made baking agent. It can improve the crumb and crust properties of baked goods. Malt is one of the oldest baking products and at the same time a natural product.
Malt diastatic powder is used in baked goods such as breads, rolls, buns, sweet dough, cake or cookies and all products which require a true malt flavor.
Low dosage (0.5%-2%) with excellent volume and color development.