Malt flours produced from carefully malted barley or wheat, available in both enzyme-active (diastatic) and non-enzyme active formats. Designed to support fermentation, enhance crust colour, and contribute characteristic malt flavour across a wide range of bakery applications.
White/Light Malt Flour – Diastatic
Enzyme-active malt flour produced from malted barley or wheat to enhance fermentation performance, dough handling and crust colour development.
White/Light Malt Flour – Non-Diastatic
Provides flavour and colour development without enzyme activity. Ideal where fermentation support is not required but enhanced sweetness and aroma are desired.
Roasted Malt Flour
Delivers deeper colour tones and distinctive roasted flavour notes. Produced from specially kilned malted grain.