Seasonal period: All year

Malt brown flour is just malted barley, crushed without its shell. It has a high content of the alpha-amylase. Malt flour increases the diastatic activity of wheat flour. This activity generates fermentable sugars from starch, like foods that contain yeast. Amylase usually softens the dough, making it easier to work with. Malt gives bread an aromatic taste. Diastatic malt is added on a level of 0’5 and 1% of flour, while non diastatic malt (heated to remove enzymes) can be added to a 3-5% of flour, mainly to give it more taste.

Malt flour for bread baking results from a natural process that develops the best attributes for bread.

Nutritional information (0.1 kg)
Fiber 3.4 g
Saturates 0.16 g
Monounsaturated fatty acids 0.13 g
Polyunsaturated fatty acids 0.51 g
Cholesterol 0.0 mg
Calcium 15.0 mg
Iron 1.1 mg
Zinc 0.8 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 22.0 ug
Salt (Sodium) 0.0 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.