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FARINE MALTé

Delivers a malty  flavour, and by raising sugar levels it ensures bright crust colour because the yeast will not have had time to eat all the sugars present, and plenty will be left to caramelise in the crust.  Malt powders can be added if flour is perceived to be low in amylase activity, and can be used by the individual baker to enhance fermentation.

French
FR