MALT

Provides bread a malty flavor & bright crust thanks to caramelization of sugars. Malt is obtained by air drying of sprouted barley

Diastaticmalt flour is taste neutral & used as supplement for flour with low natural diastatic activity. (conversion of starch in sugar). Enhances fermentation in flours with low amylase activity & gives a moister product

non-diastatic has a distinctive flavor for malted milk, or to give softer crumb to baked goods.