combine products to fill min 90% of a '20 FCL


5 kg bag

fine milled from selected malt tenrich a natural taste & color of your baked product"Fermentation" involves the breakdown of sugars by yeasts and bacteria, causing the production of carbon dioxide gas and ethyl alcohol. In our bread making fermentation the yeast needs to be supplied with maltose, which it in turn breaks down to glucose. Maltose does not exist as such in grain, but is created when the enzymes convert the starch to sugars.

Innesto malt flour provides your baked product with a malty  flavour, and (by raising sugar level) ensures bright crust colour as yeast will not 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 to enhance fermentation.

Size Guide
x x y x z