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.
The naturally occurring enzymes enhance rising, crust browning, keeping qualities and more. Improve flavor.¡Å
Great for baked goods, bagels, crackers, pizza crust, bread roll and more
Low dosage (0.5%-2%) with excellent volume and color development.