Since 1929 we have been producing flours, semi-finished and semi-finished concentrated products for bakery, pizzeria, pastry

Malts

Product code: MALT




nuclei con grano duro 2018 07 05 08 31 06
focaccia malto
  • nuclei con grano duro 2018 07 05 08 31 06
  • focaccia malto

Malts

Product code: MALT


Malt is ideal for highly digestible, golden, tasty bakery products. Indispensable for doughs with starters and flours with low amylase activity.From a practical point of view, adding malt to the dough leads to:
  • more active dough fermentation;
  • large air pockets in the crumb, for lighter, more digestible bread;
  • a more intense golden colour, resulting from caramelization of the large amount of sugars left after fermentation;
  • intense taste and aroma thanks to the Maillard reaction that binds the remaining sugars to amino acids producing fragrant, volatile substances.
The following versions are offered:
  • MALT: Classic version with wheat malt (Usage rate 1-2% of flour weight)
  • MALTORZO: version with barley malt (Usage rate 1-2% of flour weight)
  • MALTO PLUS: Mixed barley and wheat malts (Usage rate 1-2% of flour weight)
 


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