Enzyme-active malt flour produced from malted barley or wheat to enhance fermentation performance, dough handling and crust colour development.
Enzyme-active malt flour produced from malted barley or wheat to enhance fermentation performance, dough handling and crust colour development.
| Process Type | Malt Flour (White/Light) |
|---|---|
| Enzyme Activity | |
| Form | Fine Flour |
| Grain Source | Barley or Wheat |
| Applications | Bakery, Flour Blends |
Produced by controlled enzymatic hydrolysis of rice starch into dextrins and sugars, followed by drying.
Wholegrain malted wheat steam conditioned and kibbled to provide coarse particle size and visual appeal.
Delivers deeper colour tones and distinctive roasted flavour notes. Produced from specially kilned malted grain.
Produced by controlled enzymatic hydrolysis of wheat starch into dextrins and sugars, followed by drying.
Steam-cooked and toasted wholegrain malted wheat rolled into flakes of controlled thickness.
Provides flavour and colour development without enzyme activity. Ideal where fermentation support is not required but enhanced sweetness and aroma are desired.
