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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.