For leavened products
PRODUCT DESCRIPTION
Flour obtained by grinding soft malted wheat. High diastatic power flour.
CEREALS USED
Blend of European soft grainsUSE
For professional food use. Natural technological adjuvant for leavened oven products. In artisan bread-making the use malt goes from 0.5% to 2% (0.5-2 kg per quintal of flour) according to flour used and the type of processing (approximately 0.5% -1% for bread; 1% -2% for breadsticks and focaccias). Dosage in flour for the milling industry: from 0.1% to 0.2%
