Lebensmittel- & Getränkeingredienzen

DARK MALT FLOUR is from a Malted Barley Flours which add natural flavour and colour. They can be used in basic dough recipes or as the defining character of your speciality products. Malt is the main ingredient of beer, so its colour is measured using the EBC (European Brewing Convention) scale. The principle in malt flours is that flavour intensifies as colour increases. Milled from the whole kernel, husk endosperm and germ. Improves fermentation, relaxes the dough, increases fibre content, softens the crumb, provides a sweet flavour. Helps moisture retention and extends product shelf life. Wholegrain, high fibre. Choice of low or high enzyme active. Natural dough conditioners. Strong rise. Improved fermentation. Decreases proofing time. Helps moisture retention and extends product shelf life.

RYETONE 240 is a Malted Rye Flours: Milled from the whole kernel, husk endosperm and germ. Improves fermentation, relaxes the dough, increases fibre content, softens the crumb, provides a sweet flavour. Helps moisture retention and extends product shelf life.

MALTONE is from a Malted Barley Flours which add natural flavour and colour. They can be used in basic dough recipes or as the defining character of your speciality products. Malt is the main ingredient of beer, so its colour is measured using the EBC (European Brewing Convention) scale. The principle in malt flours is that flavour intensifies as colour increases. Milled from the whole kernel, husk endosperm and germ. Improves fermentation, relaxes the dough, increases fibre content, softens the crumb, provides a sweet flavour. Helps moisture retention and extends product shelf life. Wholegrain, high fibre. Choice of low or high enzyme active. Natural dough conditioners. Strong rise. Improved fermentation. Decreases proofing time. Helps moisture retention and extends product shelf life.